Alix Mayer

Ingredients

• 1 1/2 c filtered water
• 2 c chopped asparagus
• 1/2 avocado, peeled and chopped
• 1/4 c chopped celery
• 2 tbls extra virgin olive oil
• 2 tbls nama shoyu (soy sauce or wheat-free soy sauce, like San-J)
• 2 tsps freshly squeezed lemon juice
• 2 tsps minced onion
• 1 tsp minced garlic
• leaves from 1 thyme sprig
• 1 1/2 tsp fresh tarragon leaves
• pinch of freshly ground cayenne pepper
• Celtic sea salt and freshly ground black pepper
• Garnish for Asparagus soup:
• 8 asparagus tips, each sliced lengthwise into thirds
• 1 stalk white asparagus, thinkly sliced on the diagonal
• 4 tbls shaved fennel
• 4 tsps Herb Oil:
• 1/4 c firmly packed chopped fresh chives
• 1/4 c firmly packed fresh flat-leaf parsley leaves
• 1/4 c firmly packed watercress leaves
• 1/2 c grapeseed oil
• 1/4 c extra virgin olive oil

Directions

• Herb Oil:
• To make an oil with the brightest green result, in a small saute pan, saute the chives, parsley, and watercress over medium heat in 1 tbls of the grapeseed oil fro 2 minutes, or unitl wilted.
• Immediately shock in ice water (this sets the color) and drain, squeezing to extract any excess water, then chop coarsely.
• Or omit this step and simply chop the raw greens coarsely.
• In a blender, combine the chopped green, the remaining 7 tbls grapeseed oil or the 1/2 cup oil if you have not sauteed the herbs, and the olive oil and process for 3 to 4 minutes, or until the mixture is bright green.
• Pour into a container with a tight-fitting lid, cover and refrigerate for 1 day.
• The next day, strain the oil through a fine-mesh sieve and discard the solids.
• Return to the container and refrigerate for 1 day, then decant and use immediately or refrigerate for up to 2 weeks.
• To make the Asparagus Soup:
• In a high-speed blender, combine the water, asparagus, avocado, celery, olive oil, shoyu, lemon juice, onion, garlic, thyme, tarragon, and cayenne and puree until smooth.
• Pass through a fine-mesh sieve and season to taste with salt and pepper.
• To make the garnish for the Asparagus Soup:
• Ready the asparagus tips, white asparagus, fennel, and Herb Oil and reserve until serving.