Asparagus with Lemon & Cashews

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.

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.

Add the asparagus and a sprinkle of sea salt and cook, stirring occasionally, for about 5 minutes until they are bright green and tender.

Add nuts and lemon juice and stir. Take off heat and enjoy.