If you’re blanching the asparagus, boil water and add a teaspoon of salt. Fill a bowl with water and ice. When the water comes to a boil, add the asparagus and cook to just past crunchy, drain and plunge into the ice bath. Remove the asparagus and place on a platter.
If you’re roasting the asparagus, preheat oven to 375 degrees. Place the asparagus on a sheet pan and drizzle with a little olive oil, salt and black pepper. Roast to just past crunchy, about 5-9 minutes depending on how fat your asparagus are. Remove and place on a platter.
In a saute on high heat, add the olive oil and shallots and cook until golden brown. Place over the asparagus like in the photo. In a saucepan add the vodka and cook down by ½ and add the coconut creamer and reduce by ½. Turn off the heat and slowly add the cashew butter whisking vigorously until it’s melted. Season with pink salt and black pepper to taste. Drizzle over the shallots and serve! Grilled steak or chicken goes great with this.
