For the cashew mayonnaise (makes a little more than you need for the dish):
120gcashew nuts
2clovesgarlic
150mlwater
2tspDijon mustard
2tbspolive oil plus 2 tablespoons for frying the garlic
2tbspapple cider vinegar
1tspsalt
freshly ground black pepper
For crumble and garnish:
2thick slices of breadoptionally gluten-free
2tbspolive oil
some salt and pepper
4radishes
1tbspcapers
2hard-boiled eggsoptional
For the asparagus:
1kggreen asparagusends cut off
Instructions
Put the cashew nuts for the mayonnaise in a small bowl, cover with hot water and let soak for at least half an hour. In the meantime, peel and slice the garlic and fry briefly in olive oil until lightly browned. Put the cashew nuts in a sieve, wash them and puree them together with the garlic and all other mayonnaise ingredients in a blender.
Cut the crust from the bread. Tear the soft rest into small pieces with your hands and roughly crumble. Heat the olive oil in a pan and stir-fry the breadcrumbs until they are lightly browned and crispy. Sprinkle with a little salt and pepper and set aside.
Cut the radishes into fine slices and set aside with the capers for later. Optionally, boil the eggs for about 8 minutes, then leave to cool. Remove the peel and chop or crumble with your hands.
Cook the green asparagus in salted water for about 5 minutes until al dente. Spread the asparagus on plates, drizzle with the mayonnaise and serve with fried breadcrumbs, radishes, capers and (optional) boiled egg.