Happy springtime! Enjoy all the fresh flavours and colours of the season in this tasty adaptation of my Easy Lemon Asparagus Risotto!
This is a quick and simple stir fry to serve up after a day in the garden. The lemony bite, cheezy Cashew Crumbles, and crispy asparagus is a perfect combination of flavours.
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| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
| Servings |
servings
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Ingredients
- 12 stalks fresh asparagus
- 1 medium onion finely chopped.
- 1 Tablespoon oil
- 2 garlic cloves minced
- 2-3 cups cooked rice brown basmati is great
- 1/2 cup Cashew Crumbles or more to taste.
- 1 lemon
- salt and pepper to taste
- edible flowers or petals optional but pretty!
Ingredients
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Rate this recipe!
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Instructions
- Prepare your asparagus by washing it and then, using a veggie peeler, gently peel off the outer layer of the asparagus stalk. This ensures it is tender along the whole length. Cut the stalks into 1/2 inch pieces, leaving the tips a little longer.
- In a microwaveable bowl, combine your cut asparagus and the finely grated rind and the juice of a lemon. Cook this just until crisp and tender.
- In a large pan, heat your oil. Add 3/4 of your chopped onion and the minced garlic to the heated oil. Cook until the onion is translucent.
- Add the cooked brown rice and the lightly cooked aparagus. Stir in the Cashew Crumbles, the reserved 1/4 of chopped onion, and season with salt and pepper to taste.
- Serve in a warm bowl and decorate with edible flowers for a spring-y treat! Enjoy!
Recipe Notes
Violas are also lovely to scatter on your creations to add that special touch! Check out these Sweet Orange Teacakes for a sweet spring treat!
