Using the cashew cheese created for the tomato galette, this asparagus recipe makes for a delicious side.
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ingredients
directions
Blanch asparagus in a large pot of well salted boiling water until tender, 1 to 2 minutes. Drain and add to a large ice water bath until cool. Drain and dry the asparagus with a clean kitchen towel. Add to a large bowl and toss with olive oil and the juice of one lemon.
Whisk together the cashew cheese with the zest and juice of one lemon, rosemary, salt to taste and lots of pepper.
In a small bowl, stir together the breadcrumbs, peas, currants, mint, tarragon with the zest and juice in one lemon and a drizzle of olive oil.
To serve, spoon sauce onto a serving platter. Top with asparagus and sprinkle with the breadcrumb mixture.