Asparagus with Avocado-Cashew Hummus

Spring has sprung, and the asparagus is popping up in the garden. Here's a delightful recipe for asparagus, steamed and dressed with an elegant avocado-cashew hummus. Bursting with tangy citrus flavour and the nip of fresh ginger, this nutrient-dense vegetable dish is a winner. My lunch guest called it, "A Spring thing that was worth waiting for all winter!"

You'll Need: 1 bunch asparagus; 1 bunch fresh parsley; 1/3 cup raw cashews; 1 orange; 1/2 lemon;  small piece of ginger root; 1 teaspoon tamari sauce; 1/2 teaspoon cayenne powder; water. Hemp hearts for garnishing. Method: Soak cashews in fresh water for 1 hour to plump and soften.

 

Wash asparagus and snap tough end from stalks. Steam lightly. Set aside to cool. Chill in the refrigerator if desired.

Drain cashews. Chop ginger root into small pieces. Juice 1/2 lemon and orange and add to blender with cashews, ginger, cayenne powder, and 1 teaspoon tamari.

Blend cashews and citrus juices until thick and smooth. Remove stalks from parsley and separate leaves. Set 1 tablespoon aside for garnish. Pit and peel avocado, and put into blender with parsley. Blend, adding small amounts of water until the mixture is the consistency thick hummus. Chill until serving time.

To Serve: Arrange chilled asparagus on a plate. Spread some cashew-avocado hummus on top, and place remainder in a small bowl. Sprinkle both bowl and plate with hemp hearts and reserved parsley. Serve with a grain like millet or rice for a light but healthy lunch, or enjoy over toast as an unusual brunch item.

For thoughts about food and the art of cooking, visit zen-cuisine -- a blog about the art of mindful cooking.