This delicious pilaf recipe has a surprising crunch in the form of smooth cashews. Use unsalted cashew halves for the best results.


Asparagus Pilaf Recipe

Rating: 41

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Serving Size: 8


  • 1/4 Cup Butter
  • 2 oz Spaghetti, broken
  • 1/4 Cup Onion, minced
  • 1/2 Teaspoon Garlic, minced
  • 1 1/4 Cups Jasmine Rice
  • 2 1/4 Cups Vegetable Broth
  • 1/2 Pound Asparagus, cut into 2 inch pieces
  • 1/2 Cup Cashew Halves


  1. In a medium saucepan over medium heat, melt the butter then add the spaghetti and cook until lightly browned, stirring constantly.
  2. Add in the onion and garlic and cook for 2 minutes, then add the jasmine rice and cook 5 minutes more. Stir in the vegetable broth and bring to a boil. Cover and cook for 20 minutes or until tender and liquid is absorbed.
  3. In a large saucepan bring water to a boil, add the asparagus and cook for 5-10 minutes or until tender but firm. Drain and set aside.
  4. Gently toss the pilaf mixture then stir in the asparagus and cashews. Serve and enjoy!