Chopped green salad with 4oz. of baked salmon, six walnuts, scallion, sprouts and a splash of olive oil and vinegar.
Cut off asparagus tops and place them aside. Clean stalks place in soup pot and add 1.5 quarts of water and 1 Tbsp. salt. Simmer until soft.
Puree stalks and strain into bowl. Press down hard on the pulp to remove as much liquid as possible.
Place oil in pan, add garlic, sauté a few minutes, then add flour, cook until married.
Add soup base and asparagus tops along with remaining spices and cook 3 minutes.
Cool slightly then stir in soymilk.