1 1/2 pounds fresh asparagus
1 cup chicken broth
1/2 cup butter, softened
1/4 cup chopped cashews
Snap or cut off tough ends of asparagus. Remove scales with a knife or vegetable peeler, if desired.
Place asparagus in a large skillet. Pour chicken broth over asparagus; bring to a boil over medium heat. Cover, reduce heat, and simmer about 8 minutes or until desired tenderness. Drain.
Combine butter and cashews; beat at high speed of an electric mixer until fluffy. Serve cashew butter with cooked asparagus.
Makes 4 to 6 servings.