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Ingredients
  • 2 pounds fresh asparagus spears
  • 1 tablespoon olive oil, divided
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 4 cups vegetable broth, plus up to 2 additional cups
  • 1 cup peeled and diced russet potato (about 8 ounces or half of a medium potato)
  • ½ cup raw cashews
  • 1 ½ tablespoons lemon juice
  • Salt and pepper, to taste
  • Optional Toppings
  • Asparagus tips
  • Coconut cream or cashew cream
  • Fresh dill, chives and/or parsley
Steps
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