Asparagus Soup

• 1 yellow onion, diced
• 2 tsp. olive oil
• 1lb. asparagus spears
• ½ head cauliflower, chopped
• 4 cups organic, low-sodium chicken stock (for vegan option, use vegetable stock)
• Sea salt & cracked black pepper

1. Snap ends off asparagus. Shave 3 spears with a vegetable peeler to create ribbons, set aside. Chop remaining asparagus.
2. In a large pot over medium heat, sauté onion in oil until translucent. Add chopped asparagus and cauliflower and cook for about 3 more minutes.
3. Add stock and bring to a boil, reduce heat and simmer 20-30 minutes until cauliflower is very tender.
4. Puree until smooth. Season with salt and pepper, and serve garnished with shaved raw asparagus and fresh pepper.