Web-only recipe: Asparagus with walnut crema

• 2 cups walnuts
• 1 cup water
• 2 cloves garlic, peeled
• ½ cup neutral oil
• 2 tablespoons lemon juice
• salt and ground black pepper
• 18 fat spears asparagus, ends trimmed
• a little olive oil to fry or roast
• Garnish: about 50g parmesan or pecorino, shaved with a vegetable peeler

Make the walnut crema. Place 1 cup of the walnuts in a pot with the water and garlic. Boil for 10 minutes. Transfer mixture to a food processor, add oil and lemon juice and purée until smooth, adding another ¼-½ cup water to achieve a thick, creamy texture. Season to taste. Place in a small bowl and put to one side.

Roast the remaining walnuts on an oven tray at 180?C for 10 minutes. Boil trimmed asparagus in lightly salted water for 3 minutes, drain and cool in cold water. Drain. Either pan-fry asparagus in a little olive oil or roast at 220?C for 8-10 minutes until just starting to brown.
Spoon a little walnut crema on to 6 serving plates. Divide asparagus among plates, sprinkle with roasted walnuts and shavings of parmesan or pecorino. Serves 6