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.
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| 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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