Grilled Asparagus with Creamy Sweet Potato Sauce and Crispy Rosemary

Instrucciones

• Soak cashews in filtered water for four hours or overnight.
• Rinse asparagus and sweet potatoes and cube sweet potatoes. Break off tough asparagus ends.
• Bring three cups of salted water to a boil and add the sweet potatoes first, then the asparagus.
• Remove asparagus after three minutes and transfer to plate.
• Allow sweet potato to simmer for five more minutes or until tender. Transfer to plate.
• Add sweet potato, soaked cashews, coconut milk, sea salt, and pepper to blender and blend on high until creamy. Add water if too thick.
• Bring olive oil to medium-high heat in pan and sear asparagus for 3–5 minutes on each side, until slightly charred.
• Rinse and pat dry rosemary and add to pan after you remove asparagus.
• Cook rosemary for a minute or less, just until crispy but not burnt.
• Ladle sauce over asparagus and top with rosemary.