Ingredients
Dressing:
100g of cashews soaked for 4 hours and drained
2 tsp of dijon mustard
2 tbsp of olive oil
1 tbsp of capers
1/2 lemon juiced
1 tsp of garlic powder
pinch of Maldon Sea Salt
5tbsp of water
2 bunches of British Asparagus
2 slices of sourdough
olive oil
Maldon Sea Salt
pepper
parmesan or vegan parmesan
Directions
Start by preheating the oven to 200c.
Drizzle olive oil over the asparagus and season with Maldon Sea Salt.
Roast the asparagus in the oven for 20 minutes until golden and cooked through.
Slice up the bread into croutons and drizzle with a little olive oil and bake with the asparagus for 15 mins until golden and crispy but not burnt.
Blend the dressing ingredients together.
Plate up the asparagus and top them with the croutons, dressing and parmesan shaved on top. This salad tastes best when eaten hot.
