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Ingredients
1/4 Cup butter
2 Ounces uncooked spaghetti, broken
1/4 Cup onion, minced
1/2 Teaspoon garlic, minced
1 1/4 Cups uncooked jasmine rice
2 1/4 Cups chicken broth
Salt & pepper to taste
1/2 Pound fresh asparagus, trimmed and cut into 2" pieces
1/2 Cup cashew halves
Instructions
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.