Asparagus spears poke through the soil only a few at a time every few days, so it take a week or three to accumulate enough to do anything with them of significance. There were less spears in the refrigerator than I thought so penne pasta made up the difference to fill out the dish.
There was no hurry to cook the pasta or steam the asparagus so I started by making the sauce. A little cornstarch and a tablespoon or so of nutritional yeast flakes were whisked with coconut cream (leftover from another project). Brined green peppercorns (about a tablespoon) were added along with a little pink salt.
Brined green peppercorns are not as sharply flavored as black peppercorns.
Virgin coconut oil was melted in a heated pan and fresh sage and fresh tarragon were added.
The coconut cream mixture was immediately whisked in with the sizzling herbs.
Two black garlic bulbs were added: partially mashed, partially chopped and partially sliced.
The production of black garlic involves fermentation in a heated, humidity controlled environment. The result is a super soft, mild, sweet and slightly tart marvel of deliciousness.
As mealtime approached, the cooked penne pasta and steamed asparagus were mixed in with the sauce, completing the dish.