Asparagus and Pasta

[Guest guest]

1/4 cup butter

2 ounces uncooked spaghetti, broken

1/4 cup minced onion

1/2 teaspoon minced garlic

1 1/4 cups uncooked jasmine rice

2 1/4 cups vegetable broth

salt and pepper to taste

1/2 pound fresh asparagus,

trimmed and cut into 2 inch pieces

1/2 cup cashew halves

 

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 about

2 minutes, until tender. Stir in jasmine rice, and cook

about 5 minutes. Pour in vegetable broth. Season mixture

with salt and pepper. Bring the mixture to a boil, cover,

and cook 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.