Reviewed: Nov. 21, 2009

YUM YUM YUM!!

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Reviewed: Oct. 14, 2009

This is a fantastic recipe. I do use a lot less butter and it still tastes great. I never even cared for asparagus until I tried this recipe a few years ago! The flavors work well together.

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BABYKATE

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Reviewed: Oct. 4, 2009

I took the others' advice about using less butter, broiling the asparagus, and toasting the cashews. Turned out pretty good. I'd prefer if the mix had more asparagus and less cashews, easily fixable next time I make it! Also probably would be good with a variety of other veggies (spinach, peas&carrots, etc)

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imnotapandabear

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Reviewed: Sep. 20, 2009

I used angel hair pasta since I didn't have spaghetti on hand and basmati rice. Turned out to be delicious and savory!

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VIOSTAR

Cooking Level: Intermediate

Home Town: Warner Robins, Georgia, USA

Living In: Toronto, Ontario, Canada

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Reviewed: Sep. 10, 2009

So pretty AND tasty. I didn't have spaghetti, so I used mini-bow tie pasta.

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CINDY18LOU

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Aug. 31, 2009

Great and easy recipe. I used oil to brown in the beginning and saved the butter to mix in at the end. I grated parmesean cheese in too. Loved it!

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Shalise

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Reviewed: Aug. 13, 2009

This is so good, and it serves as a great main dish for me (the sole pseudo vegetarian in the house) and a good side for everyone else.

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Sara A.

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

Living In: Leland, North Carolina, USA

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Reviewed: Jul. 24, 2009

This has quickly become a family favorite. It's great with or without the cashews and asparagus, but particularly with both!

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LWILLY

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Reviewed: Jul. 18, 2009

I followed the recipe as is...it turned out great! Next time I will add some shrimp.

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spunky2222

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Reviewed: Jun. 20, 2009

My MIL really loved this but I thought it lacked flavor. Some sort of additional seasoning is really needed.

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kirsten

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Reviewed: Jun. 9, 2009

Very tasty. 2 1/4 cups of broth was not enough for me, I had to use 4 cups of broth. I put the asparagus in the rice cooking pot in the last five minutes of cooking.

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MLYIN

Cooking Level: Expert

Home Town: Taipei, Taipei, Taiwan

Living In: Bellevue, Washington, USA

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Reviewed: Jun. 2, 2009

4.5 stars. This is a solid recipe. I've made it several times; tried it with brocolli and also just the rice (minus the asparagus). It's best with asparagus. The dish tastes great and tastes no time to prepare. The only reason it's not a 5 star recipe is because I can get same results (minus the chopping) from Rice-A-Roni... (but I won't... I like to chop :o))

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BOGINIA2

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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Reviewed: May 28, 2009

I did make a few changes but I think the essence of the dish remained the same. It's really the asparagus/cashew combo that make this so good. I subbed a mix of brown and wild rice for the jasmine rice, used chicken broth instead of vegetable broth and cut the butter in half. Because I used brown rice it took longer and needed more broth. It was excellent and such an interesting combo!

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discomonger

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

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Reviewed: May 25, 2009

I made the recipe as instructed, but I did need extra vegetable broth during cooking like (as did another reviewer) and halved the butter as many reviews recommended. The butter really is too much as written, and 2 tablespoons seems to be a good amount. Next time I will take others' suggestions and broil the asparagus and cashews, and I'm sure it will be even better. It was good; I'll make it again!

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dA

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Reviewed: May 23, 2009

Great and easy! To save time, I cooked the asparagus first, then set it aside and used the same pot for the rice. Also used pasta nests instead of spaghetti (b/c that's all I had). Turned out DE-LISH.

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barbaramarucco

Cooking Level: Intermediate

Home Town: Alameda, California, USA

Living In: San Bruno, California, USA

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Reviewed: May 18, 2009

Really good and quick to make. You should bypass all those boxed rice dishes and this one yourself.

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TRICIA BROWN

Cooking Level: Expert

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Reviewed: May 15, 2009

Fabulous, delicious recipe! It even tasted better than I expected. I reduced the butter used and used whole wheat spaghetti. I tried to use less pans and put the asparagus in with the rice while it cooked but it did end up getting too cooked this way. Next time I'll use the extra pan and follow the recipe!

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Daniel den Hoed

Cooking Level: Intermediate

Home Town: Spijkenisse, Zuid-Holland, Netherlands

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Reviewed: May 15, 2009

Very tasty. But it was kind of dry. I followed the recipe exactly. Hmmmmmm- Dryer water here in Germany?

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catycool

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Reviewed: May 11, 2009

Loved this recipe and I'll make it again. I did roast the asparagus and because I was making it for a large amount of people I used some mushrooms too. If you top it with some Parmesan or some sharp cheddar it will taste even better. Thank you for the recipe.

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slashignore

Cooking Level: Expert

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Reviewed: May 4, 2009

This recipe was enjoyable. I thought it was very easy to make. I broiled the asparagus and the cashews. To cook the rice, I used 1 cup of veg. broth and 1 cup water. I also used half the amount of butter called for and it came out perfect. I will definitely make this again!

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