1
["1) Place the cashews in a bowl of water that's been heated to a boil and soak for 30 minutes", "2) Meanwhile, rub the chicken all over with the Cajun Spice Rub and heat a grill to medium-high. Grill the chicken on both sides. Cut into thin strips.", "3) Peel the zucchini and slice off the ends. Using a spiral slicer or julienne peeler, turn the zucchini into long noodles, discarding the seeded portion. Bring a large pot of water to boil. Add the zucchini noodles and boil for 3-5 minutes. Use tongs to remove the noodles, placing them on a baking sheet lined with paper towels. Sprinkle with 1/4 tsp sea salt. Set aside to ""sweat"" until the sauce is done.", "4) Place the asparagus in the zucchini water and return to a boil. Blanch for 2-3 minutes, until slightly tender and bright green. Drain the asparagus and wipe the pan dry.", "5) Return the pan to the heat. Add the olive oil, asparagus, leek, mushrooms and prosciutto. Saute for 5 minutes over medium-high heat. Reduce the heat to low.", "6) Drain the cashews and place in a blender with the 2 cups of water. Add the lemon juice, garlic, white pepper, nutmeg and remaining teaspon of salt. Blend until smooth", "7) Add the sauce to the prosciutto mixture and simmer for 7-10 minutes.", "8) Place the noodles and chicken in a large bowl, add the sauce and toss to combine. Garnish with toasted pine nuts."]
