Happy spring, dear readers, and welcome again to the organic asparagus that can be found in abundance in March and April—in grocery stores, if not in your garden! My annual recipe addition to welcome spring always centers around asparagus, and this year’s installment includes a simple and delicious sauce for grilled or pan-seared asparagus. It’s perfect with any meal and ideal for Passover. The best part is that it’s fast, easy, and delicious! It’s also vegan and gluten-free.
I made the sauce with blanched almonds, as these are the preferred nuts, according to Ayurveda. They are lighter and easierPrint