Asparagus With Lemon & Cashews

• 1 Shallot
• 1 bunch Asparagus
• 1 Tablespoon Grass-fed Butter (or Olive Oil)
• 1 Tablespoon Chicken Or Vegetable Broth
• 1 Tablespoon White Wine (or You Can Double Up On Broth) Sea Salt
• 1/3 cups Cashews Or Any Nut Of Your Choice
• 1 Tablespoon Fresh Lemon Juice
• Sea Salt, to taste

1. Peel and slice the shallot. Snap off the tough ends of the asparagus and discard them; cut the remaining asparagus into 2-inch pieces. Set aside.
2. Melt butter in a saute pan over medium heat then add the shallots and saute for 1 minute. Add broth and wine and simmer until the liquid cooks down to about half.
3. Add the asparagus and a sprinkle of sea salt and cook, stirring occasionally, for about 5 minutes until they are bright green and tender.
4. Add nuts and lemon juice and stir. Take off heat and enjoy.

shallot, grassfed butter, chicken, white wine, cashews, lemon juice, salt

Taken from tastykitchen.com/recipes/sidedishes/asparagus-with-lemon-cashews/ (may not work)