White Asparagus With Cashew Cream Sauce

Heat oven to 200° C.

Trim the dry ends off the asparagus and peel the fibrous exterior of the bottom half of each spear.

Cut the top 10 cm of each stalk and set aside.

Using a sharp knife, very finely julienne two or three of the stalk bottoms (reserve the rest for another usand place in a small bowl.

Add the chives, olive oil and salt and pepper to taste and set aside.

On a sheet of heavy-duty or a double layer of aluminum foil, place the asparagus tips standing up and crimp the foil around them at the bottom so that they remain standing. Add the butter on top of the spears, and continue to crimp the foil closely around the spears, sealing it closed at the top. Place in the oven and roast until barely tender, about 20 minutes.

Meanwhile, make the cashew cream.

In a food processor, pulse the cashews into a fine powder; be careful not to over-process and turn into a paste.

Place 2/3 of the ground cashews into a small saucepan; set aside the remainder for garnish.

Add the milk to the pan together with 80 ml water. Bring to a boil and immediately turn off heat. Mix well and set aside.

When the asparagus is ready, open the packet and baste it with the juices from the bottom of the foil.

On each of 4 small plates, arrange a spoonful of cashew cream and top with two asparagus tips. Place the asparagus julienne on the side and garnish with crushed cashews.