INGREDIENTS
1/2 cup
asparagus
1 1/2 cups
cashews
1/4 cup
comte
3/4 cups
cream
2 tsp
dijon mustard
2 cloves
garlic
3 tbsp
lemon juice
1/2 cup
mozzarella balls
2 servings
olive oil
1/4 cup
panko breadcrumbs
1/2 cup
peas
1/2 cup
quinoa
1 pinches
red pepper flakes
1 handfuls
sage
2 servings
Salt & Pepper
1/4 cup
water