2 bunches mixed herbs, e.g. chervil, parsley, chive
4 tbsp rapeseed oil
About 0.75 dl vegetable stock
Finely grate the cheese. Roughly chop the cashew nuts and herbs. Add these ingredients to a high, narrow vessel. Add the oil and stock and using the hand-held blender make a pesto. Season with salt and pepper.
Cut long thin strips from the asparagus, starting at the lower half, using a potato peeler.
Cook the noodles in salted water until they are 'al dente'. Drain, at the same time keeping some of the noodle water and putting it to one side. Fry the asparagus strips in hot butter. Add 3-4 tablespoons of noodle water, season with salt and pepper. Mix together the drained noodles, asparagus and pesto.