Vegan asparagus! In Holland it is a well known spring delicacy to eat asparagus, mostly with melted butter and egg. But this vegan & Sattvic variation might surprise you! For this recipe I cooked the asparagus together with some sweat potato in the same steaming pan (10 min on heat, 15 min off heat for some after steaming).
For the sauce I heated some tahini paste with plantbased cream, organic veggie broth, himalaya salt, pepper and a lot of green herbs (parsley, chives, dille). In the end some fresh lime juice. Poor the sauce over the veggies and sprinkle with crushed pecan nuts and cashews. Bon appetite!