Pan-Seared Asparagus with Cashews (From Melissa Clark, NYT Cooking)

Ingredients:

• 1/2 cup roasted unsalted cashews, coarsely chopped
• 1/2 cup unsweetened coconut flakes
• 1 tablespoon toasted sesame oil
• 1 tablespoon olive oil
• 1 pound asparagus (about 1 bunch), trimmed and cut into 2- to 3-inch pieces
• Salt and freshly ground black pepper
• 1 to 2 tablespoons soy sauce, to taste
• 1 tablespoon freshly squeezed lime juice
• 1/4 teaspoon red-pepper flakes

In a large dry skillet over medium-low heat, toast the cashews and coconut flakes, stirring until fragrant, about 3 to 5 minutes. Pour mixture into a bowl to cool.

Return pan to the heat, and add sesame and coconut oils, then stir in asparagus. Season lightly with salt and black pepper. Cook asparagus until crisp-tender, 3 to 7 minutes depending on how thick they are.

Stir in the soy sauce, lime juice, nut mixture and red-pepper flakes. Taste and season with more salt and red pepper, if needed. Transfer asparagus mixture to a serving dish and serve.