VEGAN ROASTED ASPARAGUS AND AVOCADO ENJOY DAN:

        VEGAN ROASTED ASPARAGUS SOUP by CHEF DAN:

Serves 4

INGREDIENTS:

1 tablespoon olive oil

2 pounds asparagus, end trimmed,

1 avocado, peeled and pitted

2 garlic cloves. Peeled

1 shallot, peel removes

8 ounces baby portabella mushrooms, halved

1/2-teaspoon cumin

1/2-teaspoon smoked paprika

1 tablespoon lemon juice

3- cups vegetable broth

3/4-cup almond or soy milk

1-cup toasted sliced almonds

Kosher salt and freshly ground black pepper to taste

DIRECTIONS:            (PRE-HEAT OVEN TO 425 DEGREES)

1.   In a bowl add asparagus, garlic, mushroom and shallot.

2.   Add oil, cumin, paprika, and a splash of salt and pepper.

3.   On a prepared baking sheet add asparagus mixture.

4.   Bake for 30-35 minutes, turning once.

5.   Place in a blended, add all remaining ingredients and blend until smooth.

6.   Place in a stock-pot and simmer until warm.

7.   Top with toasted almonds.

ENJOY DAN:                             BON-APPETITE!!