How to Make Asparagus with Cashew Mint Pesto

Ingredients

• 14 oz (400 g) thick stemmed asparagus
• boiling water, for blanching

• a handful of fresh mint
• 2¾ oz (75 g) raw cashews
• 1 small lemon, skinned, chopped
• 4 fl oz (115 ml) extra-virgin olive oil
• a pinch of salt

1. Place the asparagus in the boiling water for 1 minute, then remove and transfer to a dish.
2. In a blender, combine the pesto ingredients and blend until well mixed.
3. Spoon the pesto over the asparagus and serve cold as a salad.