Tried white spargle (asparagus) for the first time in Germany

I poached the asparagus in vegan butter and water then coated it in a garlic amazake cashew cream sauce and topped it with lemon zest. I saved some of the garlic sauce and mixed it in with tomato sauce for pasta to go with it. I also roasted seitan glazed in a miso sauce to go with everything.

I would absolutely get the spargle again (if it’s on sale, it can be very expensive out here). That being said, I think most vegetables poached in a butter broth and then coated in a garlic cream sauce would also taste good lol