White asparagus with cashew sauce
This is an elegant side dish for a meal or brunch. The cashew sauce is mild, so that it will not overpower the delicate taste of white asparagus.
Serving size: 4
Ingredients:
- 2 kg of white asparagus
- Pinch of salt
- Pinch of sugar
- 1 cup Roasted Salted cashew pieces
- 1 cup water
- 1/2 cup white wine
- Pinch of nutmeg
- Pinch of cayenne pepper
- Salt and pepper to taste
- Parsley as a garnish
Directions:
- Enjoy the cashew pieces into the water for 1/2 hour to soften.
- Meanwhile Peel the asparagus and cut off the Woody end.
- Fill a large pan with water and bring to a boil.
- Add the pinch of salt and a pinch of sugar and lay the asparagus to cook.
- Puree the cashews in water.
- Add you the white, nutmeg, cayenne pepper and season, with salt and pepper to taste.
- Place enter the cashew sauce in a saucepan and warm over a low flame.
- If the asparagus are done (just Pierce with a fork), to remove from the water and on a platter or individual plates.
- Chop the parsley.
- The cashew sauce over the asparagus and chopped parsley garnish drizzle.
Author: .This entry was posted on Thursday, April 17, 2014 at 22: 05.Es is filed under asparagus, cashew nut, side dishes.You can follow any responses to this entry through the RSS 2.0 feed follow.
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