It’s not quite asparagus season yet, but I couldn’t wait any longer to make Shilpa Uskokovic’s Cashew Chicken and Asparagus Stir-Fry! If it can turn sad store asparagus into a magical dish, I can’t wait to try it with local farm market asparagus this spring!
The sauce is what makes it — just the right amount of salt, with a sharpness from rice vinegar, a little sweetness, and just glossy enough to coat without being heavy.
The order is key: toast the cashews and asparagus first, pull them out, get a hard sear on the chicken, and then bring everything back together at the end. That’s how you keep the crunch and snap instead of ending up with sad, overcooked vegetables.
One thing worth knowing before you start: this dish moves fast, so get everything prepped and lined up beside the stove before you turn on the heat — those cashews will go from golden to burnt while you’re still reaching for the cutting board.
Full recipe linked in bio. Save it for farmers’ market season … or just make it this week.
Rating: 5/5
How Easy Is That – Skill Level: Easy
How Easy Is That – Time Involved: 25 minutes
Store-Bought Is Fine: roasted cashews
Recipe on BonAppetit.com.
