It seems that I have .. um some special weakness for this interesting vegetable, though not very popular in our latitudes. Yes, hard to find fresh (and frozen that too). Yes, their price is not a small (though they are raw and fresh). But I do not see a bad guy sometimes spoil diversity is recommended in both the food and everything else.
Usually in expensive restaurants, asparagus running as a garnish on something or risotto, or a white sauce. Well, my version is almost raw, with a variation of such a "white sauce", I guess that would be wonderful "garnish" to cooked rice penne or other whole-grain products.
- link raw green asparagus
- For the sauce:
- 2 parts raw cashews
- 1 part crude sunflower
- purified water
- lime juice
- salt to taste
- olive oil to taste
- black pepper
Soak nuts for an hour and rinse well. While preparing the sauce can boil asparagus steam clean by removing solids from the stems.
Grind the nuts with an appropriate amount of clean water, add lemon juice and salt to taste. Optionally, you can add a little olive oil quality, but do not overdo the fat. Serve sprinkled with ground black pepper.
And how do you like to cook asparagus?