Asparagus Velouté with Cashew Cream

Place the raw cashews in a bowl, cover with 750 ml cold water, and set aside.

Soak the cashews for a minimum of 4 hours, or overnight in the refrigerator.

Preheat the oven to 220°C, or 200°C for a fan oven, or gas mark 7. Toss the reserved asparagus tips and half the asparagus stalk pieces with 1 tbsp olive oil and a pinch of fine sea salt on a large baking tray, spreading them in a single layer.

Roast for 18–22 minutes until the edges are golden and lightly caramelised, then remove from the oven and set aside.

Warm the remaining 2 tbsp olive oil in a large, heavy-based saucepan over medium heat until shimmering. Add the onion, celery, and a pinch of salt, and cook for 8–10 minutes, stirring occasionally, until softened and translucent but not coloured.

Add the garlic and half the tarragon leaves and cook for 2 minutes until fragrant.

Pour in the white wine and simmer for 3–4 minutes, stirring, until almost completely reduced.

Add the remaining raw asparagus stalk pieces and pour in the warm vegetable stock. Bring to a gentle boil over medium-high heat, then reduce to a steady simmer and cook for 15 minutes until the asparagus is completely tender when pierced with a knife.

Drain and rinse the soaked cashews, then transfer to a high-speed blender with 180 ml fresh cold water. Blend on high for 60 seconds until completely smooth and cream-like, then set aside.

Add the roasted asparagus stalks (reserving the roasted tips for garnish) to the saucepan, then use an immersion blender — or transfer in batches to a high-speed blender — and blend on high for 90 seconds until silky smooth.

Pass the soup through a fine-mesh sieve into a clean saucepan, pressing firmly with a ladle to extract maximum liquid, then discard the fibrous solids.

Return the sieved velouté to low heat, stir in three-quarters of the cashew cream, the lemon juice, and lemon zest, and warm gently for 3–4 minutes — do not boil or the cashew cream may split.

Taste and adjust seasoning with fine sea salt and white pepper, then ladle into warm bowls. Finish each bowl with the roasted asparagus tips, a swirl of the remaining cashew cream, a few fresh tarragon leaves, and a pinch of flaky sea salt.