This subtle, creamy recipe is a lovely alternative to enjoying asparagus stems whole if, like me, you tend to over dose on asparagus during it’s short local spring season! It’s also a great way of using up the stalks if you have included the softer tips in another recipe. You can use every part of the asparagus stem that has some ‘give’ in it, except any completely hard, woody, bits at the bottom - so a good one for zero waste cooking!
The cashews need to be soaked at least two hours in advance (and can be overnight), then the recipe can be made in advance of when it is going to be eaten and stored in the fridge.
I served this dip to accompany Magnolia Petals with Marinated Veg for breakfast in Episode 4 of my podcast, Breakfast & Beyond.
I hope you enjoy!
Recipe: Asparagus Dip
Serves 6 - 8 with a generous dollop, or less as a more substantial part of a dish
Ingredients:
200g asparagus, I use St Enodoc Asparagus
100g cashew nuts
4 tbsp extra virgin olive oil
Zest of 1/2 a lemon
Small handful fresh spring herbs, including stalks - I used parsley - roughly torn
Small handful wild garlic, roughly torn
Generous pinch of salt, I use Cornish Sea Salt
Cracked pepper
Method:
Place the cashew nuts in a bowl, cover generously with water and leave to soak for minimum two hours, or overnight, then drain and set aside.
Cut the asparagus stalks into small, bite-size pieces, using all but any completely hard, woody ends. Separate the softer tops from the harder parts of the stem - the softer tops will need less time cooking.
Bring a pan of water to simmer, add the harder pieces of asparagus stem and simmer for three minutes then remove from heat and add the softer pieces of asparagus tops. Leave the asparagus to sit in the hot water for five minutes then drain, refresh with cold water, and set aside.
Place the drained cashews in a food processor and blitz for approx 1 minute until well broken down. Add the asparagus, blitz again. Add in lemon zest, wild garlic, fresh herbs and blitz to combine, then pour the olive oil in as blitzing to form a smooth paste. Season with salt and pepper, blitz to combine, then adjust seasoning and olive oil until you reach the desired consistency and flavour.
Pour into a bowl and serve immediately, or store with a lid on in the fridge for a few days.