About this recipe:This is an adaptation of an old Armenian recipe, and this variation is so delicious I can't stop eating it. It's a great way to stretch expensive seasonal asparagus and pricey cashews. It's great as a side dish or as a vegetarian main course.
60g uncooked spaghetti, broken
1/4 cup finely chopped onion
1/2 teaspoon finely chopped garlic
1 1/4 cups uncooked jasmine rice
2 1/4 cups (560ml) vegetable broth
salt and pepper to taste
250g fresh asparagus, trimmed and cut into 5cm pieces
Melt butter in a medium saucepan over medium-low heat. Increase heat to medium, and stir in spaghetti, cooking until coated with the melted butter and lightly browned.
Stir onion and garlic into the saucepan, and cook until tender, about 2 minutes.
Stir in jasmine rice, and cook for about 5 minutes. Pour in vegetable broth. Season mixture to taste with salt and pepper. Bring the mixture to a boil, cover, and cook for 20 minutes, until rice is tender and liquid has been absorbed.
Place asparagus in a separate medium saucepan with enough water to cover. Bring to a boil, and cook until tender but firm.
Mix asparagus and cashew halves into the rice mixture, and serve warm.