Pan-Fried Asparagus and Pea Sauté with Toasted Cashews
Bright spring vegetables roasted until tender with a nutty crunch from cashews and a hint of lemon. This american-inspired vegetarian ready in about 35 minutes pairs asparagus, peas, cashews for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb, trimmed and cut into 1-inch pieces asparagus
- 1 cup fresh peas
- 1/4 cup unsalted cashews
- 2 tbsp olive oil
- 2 cloves, minced garlic
- 1/4 cup vegetable broth
- to taste salt
- to taste pepper
- 1 tbsp lemon juice
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 1/4 cup unsalted cashews and toast for 2-3 minutes until golden, stirring constantly; transfer to a small bowl and set aside.
- Step 2: Add remaining 1 tbsp olive oil to skillet, then add 2 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
- Step 3: Add 1 lb trimmed asparagus pieces and 1 cup fresh peas, stirring to coat in oil. Cook for 5 minutes, stirring occasionally, until asparagus is crisp-tender.
- Step 4: Pour in 1/4 cup vegetable broth, season with salt and pepper to taste, and cook for 2 more minutes until liquid reduces slightly.
- Step 5: Stir in 1 tbsp lemon juice and toasted cashews, then cook for 1 minute more until heated through.
Frequently asked questions
How long does Pan-Fried Asparagus and Pea Sauté with Toasted Cashews take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Fried Asparagus and Pea Sauté with Toasted Cashews?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep asparagus from drying out.
Can I substitute ingredients in Pan-Fried Asparagus and Pea Sauté with Toasted Cashews?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Fried Asparagus and Pea Sauté with Toasted Cashews for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pan-Fried Asparagus and Pea Sauté with Toasted Cashews?
American vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
This was a hit at my dinner party! The cashews gave such a nice crunch. Easy and elegant.
- ★★★★★
This recipe is a keeper. The balance of flavors is just right.
- ★★★★★
My kids loved the peas and asparagus! So simple and healthy.
