Doubling the pleasure of asparagus, this smooth silky green sauce has a savoury umami flavour from nutritional yeast. It's also delicious on pasta or fish.
Put two quarts of water in a pot and add the salt. Bring to a boil, add the asparagus, and cook until crisp-tender. Immediately refresh in cold water to stop the cooking. Drain.
Combine the almond milk, garlic and olive oil in a small saucepan and bring to a boil over medium-high heat. Discard the garlic.
Put half of the asparagus and the infused milk into a blender and process until smooth. For a silky sauce, pour through a fine mesh strainer.
Put it into a small saucepan, add the nutritional yeast, and heat gently over medium-low heat. Pour over the remaining asparagus and serve.