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 until tender, about 2 minutes.
Stir in jasmine rice, and cook for about 5 minutes. Pour in vegetable broth. Season mixture to taste with salt and pepper. Bring the mixture to a boil, cover, and cook for 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.
Altered ingredient amounts.
I halved the recipe for 4 servings but retained the original amount of asparagus/cshews: in other words doubled the asparagus and cashews: I have made this recipe several times this week and everyone loved it - 15 Jul 2009