Ingredients
4 Tablespoons butter or vegan butter, divided (I use Earth Balance Buttery Sticks**)
2 oz uncooked spaghetti, broken into 1-inch pieces
¼ cup minced onion
½ tsp minced garlic
1 cups uncooked jasmine rice (or your favorite – adjust cooking time accordingly)
3 cups light vegetable broth
Salt and pepper to taste
½ lb fresh asparagus, trimmed and cut into 1 – 2-inch pieces
½ cup raw cashew halves (or more!)
Juice and zest of ½ lemon
Preparation
