White Asparagus with Cashew Sauce

This is an elegant side dish for a holiday meal or brunch. The cashew sauce is mild so it does not overpower the delicate flavor of the white asparagus.

Serving Size: 4

Ingredients:

• 2 lbs. white asparagus
• pinch salt
• pinch sugar
• 1 cup roasted salted cashew pieces
• 1 cup water
• 1/2 cup white wine
• pinch nutmeg
• pinch cayenne
• salt and pepper to taste
• parsley as garnish

Directions:

1. Soak the cashew pieces in the water for 1/2 hour to soften.
2. Meanwhile, peel the asparagus and cut the woody end off.
3. Fill a large frying pan with water and bring to a boil.
4. Add the pinch of salt and pinch of sugar and lay the asparagus in to cook.
5. Puree the cashews in the water.
6. Add the white wine, nutmeg, cayenne and season to taste with salt and pepper.
7. Place the cashew sauce in a saucepan and warm on a low heat.
8. When the asparagus are done (easy to pierce with a fork), remove from the water and place on a serving platter or individual plates.
9. Chop the parsley.
10. Drizzle the cashew sauce over the asparagus and garnish with the chopped parsley.

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