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