Asparagus and Lemon Cashew Butter
1lb fresh asparagus spears, washed whole
1 sauce pan boiling water
¼ cup real butter
2 tsp. fresh lemon juice
¼ cup organic cashews halved or chopped
In sauce pan of boiling water, cook asparagus until tender, about 10-12 minutes. Drain. Place in serving dish.
In small pan, melt butter over low heat, add in lemon juice and cashews. Simmer on low for about 2 minutes to incorporate flavor. Pour over asparagus and top with small amount of lemon zest if desired. Serve.