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1
Heat oven to 400 degrees.
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2
Trim the dry ends off the asparagus.
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3
If necessary, peel the fibrous exterior of the bottom half of each spear.
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4
Cut the top 3 1/2 inches of each stalk and set aside.
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5
Using a sharp knife, very finely julienne two or three of the stalk bottoms (reserve the rest for another use) and place in a small bowl.
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6
Add the chives, olive oil and salt and pepper to taste and set aside.
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7
On a sheet of heavy-duty or a double layer of aluminum foil, place the asparagus tips standing up and crimp the foil around them at the bottom so that they remain standing.
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8
Add the butter on top of the spears, and continue to crimp the foil closely around the spears, sealing it closed at the top.
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9
Place in the oven and roast until barely tender, about 20 minutes.
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10
Meanwhile, make the cashew cream.
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11
In a food processor, pulse the cashews into a fine powder; be careful not to over-process and turn into a paste.
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12
Place 2/3 of the ground cashews into a small saucepan; set aside the remainder for garnish.
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13
Add the milk to the pan, with 1/3 cup water.
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14
Bring to a boil and immediately turn off heat.
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15
Mix well; set aside.
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16
When the asparagus is ready, open the packet and baste it with the juices from the bottom of the foil.
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17
On each of 4 small plates, arrange a spoonful of cashew cream and top with two asparagus tips.
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18
Place the asparagus julienne on the side and garnish with crushed cashews.
