1: Chop the asparagus into 1cm rounds, reserving some of the spears for garnish, then finely dice the onion and mince the garlic.
2: Add 1 tablespoon of olive oil to a saucepan on medium high heat.
3: Melt the butter, then sauté the onion until softened (about 5 minutes).
4: Add the garlic, then fry until fragrant (about 1 minute).
5: Add the asparagus rounds, then sauté for a further 1-2 minutes.
6: Prepare your vegetable broth, pour it into the pan, and allow to simmer for 1-2 minutes.
7: Add the flora plant cream (reserve some for garnish), then add the nutritional yeast.
8: Add the basil, mint, and zest of 1/2 a lemon.
9: Blend until creamy, smooth, and light green; season to taste with salt and pepper.
10: Serve by ladling into bowls, then swirl over some cream, olive oil, basil leaves, and asparagus tops. Enjoy with toasted sourdough!
