For topping:1 bunch asparagus, shaved into strips using a vegetable peeler
3 green onions, finely chopped
1/4 cup fresh dill
Pinch crushed red pepper
Olive oil and/or balsamic for drizzling
Preheat the oven to 400°F and place the naan on a cookie sheet. Bake in the preheated oven for 10 minutes, flipping halfway through.
While the naan bakes, prepare the garlic cashew cream sauce by combining the soaked and drained nuts in a blender with the remaining ingredients. Blend on high until smooth and creamy. Add more water as needed to thin.
Remove naan from the oven and set aside to cool a bit while you prepare the toppings.