Asparagus with cashew and herb


The season for asparagus has started, I made this cashew nut with sour cream and herb sauce to give the dish extra protein, and more filling as a light meal. 
asparagus with nutty sauce
 
1. Peel the bottom of the asparagus if tough, bake at 180˚C until just turned soft, around 15 minutes for 1cm diameter ones.
2. Blend equal quantity of cashew nuts with sour cream, water and a pinch of salt until smooth, add minced fresh herbs like fennel, coriander, chive etc.

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