Servings: 4

Ingredients

2 pounds asparagus, trimmed

1 small head cauliflower, cut into florets

1 tablespoon oil

salt and pepper to taste

1 tablespoon oil

1 onion, diced

2 cloves garlic, chopped

4 cups vegetable broth or chicken broth

4 ounces brie, cut into 1 inch pieces

1 tablespoon fresh basil, chopped

1 teaspoon lemon zest

1 tablespoon lemon juice

salt and pepper to taste

Directions

Step 1: Toss the asparagus and cauliflower florets in the oil along with the salt and pepper, arrange them in a single layer on a large baking sheet and roast in a preheated 400 degrees oven until lightly golden brown, about 20-30 minutes, mixing half way through.

Step 2: Meanwhile, heat the oil in a pan over medium heat, add the onions and cook until tender, about 5-7 minutes.

Step 3: Add the garlic and cook until fragrant, about a minute.

Step 4: Add the broth and asparagus and cauliflower, bring to a boil, reduce the heat and simmer for 10 minutes.

Step 5: Add the brie, basil, lemon zest and lemon juice, let the brie melt and season with salt and pepper to taste before pureeing to the desired consistency and enjoying!

Step 6: Note: Add 1 tablespoon white miso paste by mixing some of the hot broth into the miso in a bowl before mixing it back into the pan sauce just after you remove from the heat. (Note: Miso is salty so go easy on seasoning with salt.)

Step 7: Note: Add morel mushrooms.Option:

Step 8: Note: Replace the cauliflower with a can of white beans, pureed.

Step 9: Garnish with crispy fried prosciutto, pancetta or bacon.