Step 1. Sauté the asparagus until just tender. Add the chickpeas, garlic, and crushed red pepper and cook for 2 more minutes, stirring constantly. Add the pasta and cook for one minute more, tossing constantly. Transfer to a dish.
Step 2. Add the shallots and vegetable broth to the same skillet. Gently boil over medium-high heat for about 8 minutes, or until the shallots are tender, stirring occasionally.
Step 4. Transfer the cooked shallots and onions, cashews, miso, lemon juice, and one-half cup broth. Blend until smooth, adding more broth as needed. Adjust lemon juice, salt, and pepper to taste.