- 1 bunch asparagus
- olive oil, as needed
- sea salt, to taste
- 2 cloves garlic, thinly sliced
- 1 (10 ounce) bag frozen peas
- plain yogurt, for serving
- microgreens, for serving
- flaky salt, to taste
Preheat oven to 450˚F. Line a baking sheet with parchment.
Place asparagus on baking sheet. Drizzle with olive oil and sprinkle with salt. Roast for 8 minutes and set aside. When cool enough to handle, cut into 1-inch pieces. Reserve some of the tips for garnish (2 to 3 per bowl). Transfer remaining asparagus to a blender.
Heat 1 tablespoon olive oil in a medium soup pot. Add spring garlic and cook for 1 minute over medium-low heat. Add peas, water or broth, and a pinch of salt. Simmer until peas are tender, about 5 minutes. Add mixture to blender.
Blend on high until smooth, about 1 minute. Add 1-2 tablespoons of water or broth, if needed to adjust consistency.
To serve, ladle soup into bowls, add a swirl of yogurt or sour cream, reserved asparagus tips, microgreens, and a sprinkle of gomasio or flaky salt. Serve warm or at room temperature.