Asparagus Cashew Rice Pilaf (with chicken)

My friend Rachel shared this recipe with me. I forgot to ask her if I could share it, but I know she got it from somewhere else so I'm sure it's okay.
I LOVE ASPARAGUS! Growing up it used to grow out at my Grandpa's farm. We would get a couple of bunches each year from him, but there wasn't much and it seemed like a treasure each time. My mom would make Cream of Asparagus soup. We loved it. I don't think she ever bought asparagus, because the only time I remember having this soup was when my grandpa would give it to us. Maybe, it was as expensive then as it is now and that's why she didn't buy it. Regardless, whenever I find it on sale (and sometimes just when I want it) I buy a lot of it. I also make cream of asparagus soup, although I make it different than my mom did growing up, but it is so delicious. I didn't have a lot of other recipes for asparagus so that was mainly what I used it for. Rachel made this for my family one night and I have loved this recipe ever since. It is so light and yummy and for some reason it brings out the asparagus flavor better than any other recipe I've tried. So enjoy!

Asparagus Cashew Rice Pilaf (with chicken)

2 Tbsp Butter
2 oz uncooked spaghetti noodles (broken)
1/4 cup minced onion
1/2 tsp minced garlic
1 1/4 cup uncooked Jasmine rice
3 cups vegetable (or chicken) broth
1/2 lb asparagus (cut into inch pieces, and you can use as much or as little as you want. I like more rather than less)
1/2 cup chopped cashews
1 grilled chicken breasts diced or shredded (The original recipe doesn't call for chicken but that's how Rachel served it to us and that's how I've made it. I just rub a little olive oil and salt and pepper and bake it, but it would be so good with grilled chicken)

1. Melt butter over medium low heat. Add rice, onion, and garlic. Saute until rice starts to turn a light golden brown color. Add broken noodles and saute a little longer. Add broth, bring to a boil. Cover, turn down the heat and simmer on low for 20 minutes or until rice is cooked through and liquid is gone.

2. Grill or cook chicken breast, shred, or cube. Set aside.

3. Broil asparagus on foiled baking sheet for 3-4 minutes. Throw rice, chicken, and asparagus together and serve warm topped with chopped cashews.