1 tbsp butter
1 large onion, diced

2 scallions

3 cloves garlic, smashed
3 bunches of asparagus, trimmed and chopped into 1" lengths (Adding more asparagus means more intense flavor.)
2 quarts chicken broth
1/4 cup cream

1/4 cup parmesan (or 2 tbsp goat cheese, optional)

1 tbsp lemon

salt

white pepper

Sweat onions and garlic in oil. Add in asparagus and cover with chicken broth. Bring to a boil and cook until poach poached. Transfer to blender. Add salt and pepper, and cheese (optional) to taste, processing until smooth.

olive or scallion oil

ginger juice

roasted beets, diced

cucumber, diced, salted and drained

chives, finely sliced

Emulsify dressing with a whisk and combine ingredients to taste. Top soup and salad with goat cheese, whipped with black pepper, lemon and a tiny bit of vanilla.