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Place a layer of baking paper beside the stove.
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Melt the brown sugar in a pan. Add the raw cashews and sauteĢ until they caramelize. Transfer the cashews to the baking paper to cool.
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Trim and peel the white asparagus. Cut into thirds.
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Bring 5 cups of water to boil in a saucepan. Add butter, salt and white granulated sugar.
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Add the white asparagus pieces, cover the pot and boil for 5-8 minutes or until the asparagus is tender, but not too soft.
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Drain the cooked asparagus and set aside to cool.
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Cut the Emmental cheese into cubes.
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Wash and de-stem the fresh strawberries. Pat dry and cut each one into quarters.