Asparagus with Harissa Cashew Sauce
This delicious Asparagus with Harissa Cashew Sauce is a unique side dish that is sure to impress. It’s also packed with nutritional goodness and protein, and it’s dairy-free, gluten-free, vegan, paleo, keto- and Whole30-compliant.
Prep Time
70minutes
Cook Time Passive Time
7minutes 60minutes
Prep Time
70minutes
Cook Time Passive Time
7minutes 60minutes
Ingredients
Harissa Cashew Sauce
Asparagus
Instructions
  1. Soak the one cup of raw cashews in hot water for an hour or more; if you don’t have a strong food processor or blender, you may need to soak longer
  2. Put the harissa paste, nutritional yeast, water, lemon juice, salt and soaked cashews in a food processor and blend on high until smooth. If you don’t have a food processor, you can use a blender (it will probably take a little longer, depending on the strength of your blender).
  3. Heat the olive oil in a large cast iron pan or heavy skillet until the oil is glossy
  4. Add asparagus to the hot pan, and stir to coat it with oil
  5. Cook the asparagus 5-7 minutes on medium-high, stirring/flipping occasionally to cook on all sides (and avoid burning one) until desired softness.
  6. Serve on a plate with the harissa cashew sauce underneath … or in a bowl for dipping. Enjoy!
Recipe Notes

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