Roasted Asparagus Soup with Cashew Cream

This is my antidote to the end of winter, when I’m longing for the budding green flavors of spring. To infuse the soup with lots of asparagus flavor, I simmer the woody stems in broth before puréeing the broth with roasted asparagus spears and sautéed aromatic vegetables. This soup is creamy, but there’s no cream in it. Instead, it contains cashew cream, made with roasted cashews blended with hot water. Cashew cream has the same viscosity as cream and lends the soup a nutty richness without