Best 8 Roasted Asparagus With Cashew Curry Mayonnaise Recipes

ROASTED BEEF TENDERLOIN WITH BASIL-CURRY MAYONNAISE

Steps:

• For the beef: Arrange an oven rack in the center of the oven and preheat the oven to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray. Set aside.
• In a mortar and pestle, or spice grinder, finely grind the cumin seeds and coriander seeds. Heat a small skillet over medium heat. Add the spices and cook for a few seconds until aromatic and toasted. Put the spices in a small bowl. Chop the garlic on a cutting board and sprinkle with 1/4 teaspoon salt. Holding a chef's knife at a 45 degrees angle, scrape the garlic and salt together to form a paste. Add the garlic paste to the bowl with the spices. Add the remaining 2 teaspoons salt, black pepper, and oil and stir until smooth. Put the meat on the prepared baking sheet and rub with the spice mixture. Roast for 35 to 40 minutes or until an instant-read thermometer inserted into the thickest part of the meat registers 125 degrees F, for medium-rare. Remove from the oven and transfer the meat to a cutting board. Cover the meat loosely with foil and let rest for 20 minutes.
• For the mayonnaise: In a small bowl, whisk together the mayonnaise, mascarpone cheese, basil, curry powder, and paprika until smooth. Season with salt and pepper, to taste.
• To serve: Slice the meat into 1/4-inch thick slices and arrange on a platter. Spoon the mayonnaise mixture into a small serving bowl and serve alongside the sliced meat.

WHITE ASPARAGUS WITH CASHEW CREAM SAUCE

Steps:

• Heat oven to 400 degrees. Trim the dry ends off the asparagus. If necessary, peel the fibrous exterior of the bottom half of each spear. Cut the top 3 1/2 inches of each stalk and set aside. Using a sharp knife, very finely julienne two or three of the stalk bottoms (reserve the rest for another use) and place in a small bowl. Add the chives, olive oil and salt and pepper to taste and set aside.
• On a sheet of heavy-duty or a double layer of aluminum foil, place the asparagus tips standing up and crimp the foil around them at the bottom so that they remain standing. Add the butter on top of the spears, and continue to crimp the foil closely around the spears, sealing it closed at the top. Place in the oven and roast until barely tender, about 20 minutes. Meanwhile, make the cashew cream.
• In a food processor, pulse the cashews into a fine powder; be careful not to over-process and turn into a paste. Place 2/3 of the ground cashews into a small saucepan; set aside the remainder for garnish. Add the milk to the pan, with 1/3 cup water. Bring to a boil and immediately turn off heat. Mix well; set aside.
• When the asparagus is ready, open the packet and baste it with the juices from the bottom of the foil. On each of 4 small plates, arrange a spoonful of cashew cream and top with two asparagus tips. Place the asparagus julienne on the side and garnish with crushed cashews.

ASPARAGUS AND CASHEWS

Steps:

• Heat olive oil and sesame oil in a wok over low to medium heat. Add ginger, and stir-fry until slightly brown. Add asparagus, and stir-fry for a few minutes before adding soy sauce and cashews. Cook until asparagus is tender but still crisp and bright green, stirring frequently.

CRISPY ROASTED ASPARAGUS

Steps:

• Set the oven at 450°F.
• With a vegetable peeler, peel tough ends of the asparagus.
• In a shallow dish, combine the mayonnaise, mustard, and lemon juice.
• Roll the asparagus spears in the mixture to coat them.
• Spread the panko in a plate and roll the spears until they are well coated.
• Transfer them to a cake rack and let them dry for 30 minutes.
• On a rimmed baking sheet, sprinkle the oil and line up the asparagus so they're not touching.
• Cook the spears, turning often, for 10 minutes, or until they are golden brown.
• Remove them from oven, and sprinkle generously with salt and pepper and serve at once.

ROASTED ASPARAGUS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Snap any woody tips off the asparagus where they naturally break apart. Put on a roasting tray, drizzle with oil and season with salt and pepper. Roast for 12 mins until they are tender.

SLOW-ROASTED SALMON WITH POTATO SALAD & DILL & MUSTARD MAYONNAISE

Steps:

• Heat the oven to 120C/100C fan/gas ½. Scatter the lemon slices, thyme sprigs and reserved dill stalks over the base of a large, shallow roasting tin or baking tray. Season the salmon generously with salt and pepper and rub half the olive oil all over the fish. Lay the salmon skin-side up on top of the lemon and herbs. Roast for 45-50 mins until the fish feels firm and a corner of skin peels away easily. If you have a digital thermometer, the salmon should be at about 55C when ready. Leave to cool slightly in the tin.
• While the salmon is cooking, tip the potatoes into a pan of cold salted water and bring to the boil. Reduce the heat to a simmer and cook for 10-15 mins until just tender. Drain. Mix the mustard, lemon juice and olive oil together in a large bowl, and season with salt and pepper. Tip the hot potatoes into the bowl and toss to coat in the dressing. Set aside. Can be served hot or made a day ahead and chilled.
• Carefully lift the salmon onto a serving platter, if you like (it can also be served directly from the tin). Peel away and discard the skin, then use a cutlery knife to neatly scrape away the grey meat on top (see quick fishcakes recipe, below, to use it up), leaving the pink flesh underneath. The salmon is now ready to eat warm, or leave to cool completely and eat at room temperature. (See tip for garnishing the salmon, below.) Will keep chilled for up to two days. Can be served cold.
• For the mayonnaise, mix all of the ingredients together in a small bowl. Can be made a day ahead and kept chilled. Just before serving, brush the rest of the olive oil over the salmon and season with sea salt. Serve with the potato salad and dill & mustard mayonnaise on the side.

ASPARAGUS WITH CASHEWS

Steps:

• Preheat wok or skillet to medium high or 325.
• Snap off tough ends of asparagus. Cut asparagus into 2 inch pieces.
• Pour oils around top of a preheated wok or skillet for 2 minutes. Add ginger, stir-fry for 30 seconds.
• Add asparagus, and stir fry for 2 minutes.
• Add mushrooms, and stir fry 5 minutes or until asparagus is crisp-tender.
• Add cashews and soy sauce; toss gently.

ROASTED ASPARAGUS

Steps:

• Preheat oven to 475 degrees. Prepare asparagus (see Rinse and Snap). On a rimmed baking sheet, toss asparagus with olive oil; season with coarse salt and ground pepper.
• Roast until lightly browned and tender, 8 to 10 minutes (depending on thickness).