Snap off the tough ends of the asparagus spears. Bring a pot of salted water to a boil. Add the asparagus and cook just a few minutes until the spears are tender and bright green. Using tongs, immediately remove the asparagus from the water and place in a bowl of ice water. When they are cool, pat the asparagus dry with a kitchen towel and cut into bite-size pieces. Set aside.
Add the pasta to the same water used to cook the asparagus and cook according to the package directions. Drain and return to the pot.
Meanwhile, in a high-speed blender, combine the cashews, water, and lemon juice, and blend until completely smooth.
Add the asparagus to the cooked pasta in the pot. Pour the cashew sauce over the pasta and asparagus and toss well to coat. Taste and add salt and pepper as needed.
Transfer to a serving bowl and garnish with parsley, if desired. Enjoy!
If you don't have a high-speed blender, soak the cashews for a few hours or overnight before preparing the sauce.The leftovers can be stored in the refrigerator for a few days and reheated in the microwave.