If you do not have a quality high-speed blender, soak the raw cashews in water overnight, then drain. Or use drained white beans.

If you have a quality high-speed blender, skip the first step.

Add all the ingredients to a high-speed blender

Blend until smooth

Cover and place in the refrigerator until ready to use.

For a thinner mustard dipping sauce, add additional water until the sauce meets your needs. Use less water for a thicker dip.

Wash and cut the rough ends off the Asparagus

Once the dough is chilled, sprinkle flour on a hard surface, and roll the dough out to about ⅛ inch thickness. 

Using a pizza cutter or sharp knife, cut the dough into thin strips.
Prepare a baking sheet with a silicone baking mat or parchment paper and preheat the oven to 425.

Now, wrap each asparagus spear with a thin strip of dough, repeating each piece from top to bottom like a candy cane. 

To avoid the pieces baking together, leave space between each asparagus spear on the baking sheet as the dough expands while cooking.

Cook for 10 minutes or until brown. 

Use a spatula to carefully remove the asparagus spears from the baking sheet to keep the dough from breaking. 

Serve with mustard sauce or with your favorite sauce.