Cashew Parmesan Roasted Asparagus
Who loves asparagus? I definitely do – in any form but especially when it comes roasted! So far, I’ve always enjoyed the naked version, but today I was up for something new. Cashew Parmesan coated roasted asparagus – so quick and easy to make, with a nutty, cheesy flavor, perfectly salty, slightly crispy, and absolutely delicious. What can I say, you just have to try it!
You will need:
- blender or food processor for cashew Parmesan (high speed blender not necessary)
Ingredients:
- 1 lb (about 500 g) green asparagus, preferably thin to medium stalks
- 2 Tbsp extra virgin olive oil
for the cashew Parmesan:
- 1/2 cup (70 g) raw, unsalted cashews
- 1/2 tsp Celtic sea salt
- 2 Tbsp nutritional yeast
to garnish:
- your favorite sprouts/micro greens
Preparation:
Preheat the oven to 400°F (200°C).
Rinse asparagus stalks and trim white, woody ends by either snapping or cutting them off.
Place them on a baking sheet and drizzle with olive oil. Carefully toss or use your hands to coat the stalks with oil, then arrange in a single layer.
Place all the cashew Parmesan ingredients into your blender or food processor. Pulse until a crumbled-Parmesan-like texture is achieved.
Sprinkle cashew Parmesan over asparagus.
Roast for 15 – 20 minutes until ‘Parmesan’ is nicely browned and asparagus is soft with still a little bite. Roasting time highly depends on the thickness of the stalks. Transfer to a serving dish, garnish with sprouts/micro greens of your choice, and enjoy!
Notes:
- If you like a little tartness, you could serve some lemon wedges on the side.
- As an appetizer, vegan ranch dressing is a perfect companion.
- An easy peasy buffet item no one can resist!
