INGREDIENTS2 tsp olive oil2 garlic cloves, minced1/2 onion, diced, about 3/4 cup1 lb asparagus, cut into 1-2 inch pieces3 large handfuls of kale leaves, destemmed1 tsp real salt2 tsp lemon juice10 basil leaves1 avocado2 cups of liquid: vegetable, chicken stock, or even boiled waterBlack pepper to tasteSeeds, nuts to garnishDIRECTIONSIn a small pot heat the stock or water. If heating up water add salt to taste.In a large skillet heat olive oil and garlic until it becomes fragrant. Add onions. Cook until translucent. Add asparagus, salt, and cook for 3-5 minutes until it becomes soft. Add kale, and cook until it just begins to wilt. Remove from heat.Add to your high-speed blender the vegetable medley, hot liquid, avocado, lemon juice, and basil leaves. Blend to your desired consistency. Adjust salt and lemon juice to taste.Plate, add fresh ground pepper, and garnish with your favorite nuts or seeds: hemp, slivered almonds, hazelnuts, etc. and enjoy!