1bunch asparagus, woody ends removed and cut into 1-inch pieces
Prepare the pasta according to the package directions and set aside.
To prepare the creamy lemon sauce, melt 1 teaspoon of coconut oil in large pot (with a lid) over medium heat and sauté the garlic until fragrant, about 1 minute. Add in the cauliflower florets and 1 cup of water, and bring it to a boil. Cover the pot with a lid and reduce the heat to a simmer, steaming the cauliflower until it's very tender, about 10 to 15 minutes. Once the cauliflower is easily pierced with a fork, transfer the contents of the pot to a blender (including the liquid) and add in the almond milk, lemon juice, sea salt, and black pepper, to taste. Carefully blend the sauce until silky smooth, being careful to cover the vent of the blender lid with a dish towel, to help release the steam pressure. Set aside.
In the same large pot, melt the other teaspoon of coconut oil over medium heat and sauté the onion for 5 minutes. Add in the asparagus, and continue sautéing until tender, about 8-10 more minutes. Add in the cooked pasta and pour the creamy cauliflower sauce into the pot, stirring well to combine. Season the pasta with additional salt and pepper, if needed, and serve warm.