I N S T R U C T I O N S

start by bringing a big pot of water to a boil and add salt, meanwhile break off any tough ends of your asparagus 

place the prepared asparagus in the your pot, cover and reduce heat to medium to keep the water at a simmer - cook the asparagus fork tender

while the asparagus is cooking, add the garlic, preserved lemon, toasted pistachios, panko, nutritional yeast and olive oil into a food processor and mix until smooth

it should be a rather thick, creamy consistency (if you want it smoother, you can add some cooking water or lemon juice)

once the asparagus is cooked serve it over your creamy sauce

optional:

for the crispy chili pangrattato simply heat up your chili oil over medium heat, once its hot and fragrant stir in the panko breadcrumbs and increase the heat.

Stir all the time not letting the breadcrumbs burn - once they are crispy (10-15min) sprinkle them over your asparagus