Asparagus with Lemon-Marjoram Cashew Butter

Like many chefs, I have a few dishes that take me right back to childhood. While I wouldn’t call myself a big asparagus fan as a kid, I can remember my grandmother serving up this very dish every spring, as the local asparagus came into season. The way she’d carefully arrange the bright green stalks on a platter and then drizzle them with that nutty, fragrant butter sauce… it was a simple elegance that even my picky young palate couldn’t resist. The aroma of marjoram and lemon was always enough to coax me to try “just one bite,” which inevitably led to me cleaning my plate. Now, decades later, I still find myself making this dish, a comforting and delicious reminder of springtime and the flavors of home.

Recipe Overview

• Prep Time: 5 minutes
• Cook Time: 12 minutes
• Total Time: 17 minutes
• Servings: 3
• Dietary Type: Vegetarian

Ingredients

• 1 lb fresh asparagus
• ¼ cup unsalted butter or ¼ cup Smart Balance spread with flax seed oil
• 2 teaspoons fresh lemon juice
• ¼ teaspoon ground marjoram
• ¼ cup salted cashews, broken into halves

Equipment Needed

• Steamer basket and pot, or skillet
• Small saucepan
• Serving dish

Instructions

1. Prepare the asparagus: Wash the asparagus thoroughly. Snap off the tough ends of the stalks by bending them gently until they break naturally.
2. Steam the asparagus: Place the asparagus in a steamer basket set over a pot of boiling water. Cover the pot and steam until the asparagus is tender-crisp, approximately 10-12 minutes. The timing will vary depending on the thickness of the asparagus. You want it to be easily pierced with a fork but still retain some bite. Alternatively, you can cook the asparagus in a skillet with a small amount of water; cover and steam until tender-crisp, checking frequently.
3. Prepare the lemon-marjoram cashew butter: While the asparagus is steaming, melt the butter (or Smart Balance spread) in a small saucepan over low heat.
4. Infuse the butter: Once the butter is melted, add the fresh lemon juice and ground marjoram to the pan.
5. Add the cashews: Stir in the salted cashews, broken into halves.
6. Simmer the sauce: Allow the butter and nut mixture to simmer over low heat for about 2 minutes, stirring occasionally. This allows the flavors to meld together and the cashews to toast slightly. Be careful not to burn the butter or the cashews.
7. Assemble the dish: Once the asparagus is cooked to your liking, carefully remove it from the steamer or skillet and arrange it on a serving dish.
8. Drizzle with sauce: Pour the hot butter and cashew mixture evenly over the cooked asparagus.
9. Serve immediately: Serve the asparagus immediately while the sauce is still warm and the asparagus is tender.

Expert Tips & Tricks

• Trimming asparagus: To avoid wasting the tender parts of the asparagus, snap off the ends instead of cutting them. The asparagus will naturally break where the stalk becomes too tough to eat.
• Doneness test: The best way to test asparagus for doneness is to pierce it with a fork. It should be tender but still have a slight resistance. Avoid overcooking, as this will make the asparagus mushy.
• Salted cashews are key: The slightly salty cashews add a wonderful contrast to the tangy lemon and herbaceous marjoram. If you only have unsalted cashews, add a pinch of salt to the butter sauce to compensate.
• Herb variations: While marjoram is traditional, other herbs like thyme or oregano would also work well in this dish. Experiment to find your favorite flavor combination.
• Browning the butter: For an even richer, nuttier flavor, you can brown the butter slightly before adding the lemon juice and marjoram. Watch it carefully to prevent burning.

Serving & Storage Suggestions

This Asparagus with Lemon-Marjoram Cashew Butter is best served immediately while the asparagus is still warm and the butter sauce is glistening. It makes a lovely side dish for grilled fish, chicken, or pork. It can also be served as a light vegetarian main course.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the asparagus in a skillet over low heat or in the microwave, taking care not to overcook it. The sauce may separate slightly upon reheating, but a quick stir should bring it back together. I don’t recommend freezing this dish, as the asparagus will become mushy upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	235.6 kcal	N/A
Calories from Fat	188 g	80%
Total Fat	21 g	32%
Saturated Fat	10.8 g	54%
Cholesterol	40.7 mg	13%
Sodium	96.5 mg	4%
Total Carbohydrate	10.3 g	3%
Dietary Fiber	3.4 g	13%
Sugars	2.6 g	N/A
Protein	5.6 g	11%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

• Vegan variation: To make this dish vegan, substitute the butter with a plant-based butter alternative. Ensure the Smart Balance spread you select is vegan as formulations can vary.
• Nut-free variation: If you have a nut allergy, substitute the cashews with toasted sunflower seeds or pumpkin seeds.
• Garlic infusion: Add a clove of minced garlic to the butter while it’s melting for an extra layer of flavor.
• Parmesan sprinkle: For a richer flavor, sprinkle the asparagus with grated Parmesan cheese after drizzling with the butter sauce. (Note: this will no longer be dairy-free)
• Spice it up: Add a pinch of red pepper flakes to the butter sauce for a touch of heat.

FAQs (Frequently Asked Questions)

Q: Can I use frozen asparagus for this recipe?
A: While fresh asparagus is preferred, frozen asparagus can be used in a pinch. Be sure to thaw and drain it thoroughly before steaming to prevent a soggy dish. Reduce the steaming time as frozen asparagus cooks faster.

Q: Can I make this dish ahead of time?
A: It’s best to serve this dish immediately after cooking, but you can prep some of the ingredients ahead of time. You can wash and trim the asparagus and break the cashews into halves in advance.

Q: How do I prevent the butter from burning?
A: Cook the butter over low heat and watch it carefully. If you see it starting to brown too quickly, remove the pan from the heat for a few seconds before returning it to the burner.

Q: Can I use a different type of nut?
A: Yes, you can substitute the cashews with other nuts like almonds, pecans, or walnuts. Toast them lightly before adding them to the butter sauce for a deeper flavor.

Q: How do I store leftover asparagus?
A: Store leftover asparagus in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave.

Final Thoughts

I hope this recipe brings as much joy to your table as it has to mine over the years. It’s a simple yet elegant dish that perfectly captures the flavors of spring. Feel free to experiment with different herbs and nuts to create your own unique twist. And if you happen to share this with someone who claims not to like asparagus, I have a feeling they might just change their mind after one bite! Do let me know what you think in the comments, and don’t be afraid to pair it with a crisp Sauvignon Blanc or a light Pinot Grigio for the perfect springtime meal. Bon appétit!