Cooking time
About 1 hour
500g (18 oz) white asparagus (you may also use green)
125g (22 oz) shallots
30g (2 tbsps.) canola oil or other neutral oil
17g (3 ¼ tsps.) red wine vinegar
200g (7 oz) cashew milk
175g (6 ¼ fl. oz) water
15g (1 tbsp) tarragon oil
0.1g (a pinch) black lava salt
salt, to taste
freshly ground black pepper, to taste