Soak the cashews overnight or at least for 3-4 hours to get them soft for blending them into a creamy base for the sauce.
Preheat the oven to 200 °C (392 °F) circulating heat.
Wash the green asparagus spears and the woody ends. Transfer the asparagus into a casserole and mix with 3 tbsp olive oil, 1 tsp ras el-hanout, a pinch of cumin and a pinch of salt. Spread a washed and sliced lemon over the asparagus.
Bake asparagus and lemon slices at 200 °C (392 °F) circulating heat for 25-27. After 15 minutes of baking, flip over the asparagus spears with a folk to let them roast evenly.
For the Hollandaise sauce drain the soaked cashews and transfer to a highspeed blender. Add 2 tbsp tahini, a peeled garlic clove, 3 tbsp yeast flakes, 1 tsp spicy mustard and the lemon zests of half a lemon, 3-4 tbsp lemon juice, a small tsp tumeric, a pinch of salt and pepper and 200 ml plantbased milk. Blend until smooth. Season the sauce Hollandaise with salt and lemon juice to your taste and add some more plantbased milk or water for the desired consistency.
Drizzle the roasted asparagus with the remaining sauce/liquid from the casserole and the delicious Hollandaise. Garnish with strawberries to your liking and serve with lemon zests and garnished with sesame seeds