Ingredients

3 large bunches of asparagus spears, ends trimmed
2 cups water or bone broth (see homemade recipe)
1 large red onion, sliced
4 cloves garlic, crushed and chopped
1/4 cup raw cashews (soaked and rinsed if have time)
1/2-1 lemon, peeled and seeded
1/2 tsp ground black pepper
Himalayan salt to taste
2 tsp turmeric

Method

Preheat oven to 220 degrees.

Line baking tray with baking paper.

Place asparagus onto the baking paper and bake in the oven for 10 minutes.

Remove asparagus from the oven and toss through garlic and onion.

Place back into the oven and bake for a further 5-10 minutes, until the asparagus is tender.

Remove from the oven and set aside.

While the asparagus is cooking blend the bone broth/water with the cashews in a blender until smooth and creamy.

Add salt, pepper and turmeric to taste.