Ingredients (adjust to taste)
5-6 stalks fresh, raw asparagus
1/4 cup soaked cashews
1/8 tsp sea salt
Dash ground black pepper
Lemon or lime juice (I used key lime)
Filtered water
Instructions
Break off the tough ends of the asparagus spears where they will snap easily.
Cut off the tips, place them in a small bowl and squeeze lemon or lime juice over them.
Cut remaining spears into pieces and put into blender with the cashews. Add a little water, adjust for the thickness you want. Blend until very smooth.
Taste and add more sea salt or pepper if desired.
Serve in a bowl with the "marinated" tips on top of the soup. Enjoy!
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