This is a super-easy recipe that you can prepare in advance. You can also throw in green beans for extra texture.
Preheat oven to 180°C.
To make the walnut cream, place 1 cup of the walnuts in a pot with the water and garlic and boil for 10 mins uncovered.
Transfer mixture to a food processor, add oil and lemon juice and puree until smooth, adding another ¼-½ cup extra water to achieve a thick, creamy texture. Season to taste and mix well. Place in a small bowl and set aside.
Roast the remaining walnuts on an oven tray for 10 mins or until browned. Set aside.
Place the asparagus in an oven tray and drizzle with a little olive oil. Roast for 10-12 mins or until just starting to brown.
Remove from the oven to cool before placing on a large platter and topping with the walnut cream and shavings of fresh parmesan.
2 cups Uncle Joe’s walnuts
1 cup water
2 cloves garlic, peeled
½ cup canola, rice bran or grapeseed oil (neutral-tasting oil)
2 tablespoons lemon juice
Salt and ground black pepper
3 bunches asparagus, ends trimmed and any very fat spears halved lengthwise
A little olive oil to fry or roast
Freshly shaved parmesan