With spring rolling in, the first asparagus are for sale in the shops. Yay!
In Europe I am used to having white Asparagus only. Here in New Zealand you can only get the green version of it. Of course that didn’t stop me from buying some!
I’ve tried to create a creamy white sauce to go with it, using blended cashew nuts and the cooking water of the asparagus as the main ingredients. I was amazed by the result!
So, to drown two dishes in yummy sauce you’ll need:
1/4 cup (30g) cashew nuts (soaked in filtered water for at least 6 hours, then drained)
1/4 cup asparagus cooking water
1 tablespoon coconut-oil (heaped)
1 tablespoon white rice flour (heaped)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon freshly ground nutmeg
1-2 tablespoon lemon juice
1 1/2 cups asparagus cooking water
After you’ve cooked the asparagus and placed it covered in a warm spot where it won’t cool down too quickly, set aside the cooking water.
In a sauce pan melt the coconut-oil over medium heat.
Then add the rice flour and stir in well to combine. Let it cook for a few minutes.
Pour in the blended cashews (don’t forgot to rinse the blender with a little water so not to waste the goodness left in there).
Add a further 1 1/2 cups of the asparagus water plus the salt, pepper and nutmeg.
Stir well and bring to boil.
Take off the stove and after you’ve let it rest for a few minutes, add the lemon juice.
My favorite combination: Serve with boiled potatoes and fried soy-sauce tofu stripes. Yummy!