1 pound asparagus (chopped)
1 large yellow onion (diced)
2 medium potatoes (diced)
2 whole shallots (diced)
2-3T olive oil
S+P to taste
Directions1 quart of vegetable stock (more as needed)
Toss asparagus with half of oil, season with salt and pepper, roast at 350 until tender, and slightly browned.
Repeat steps one with potato, onion, and shallot, roasting until potatoes are tender.
Combine everything in a pot with 1 quart of vegetable stock, simmer to marry flavors.
Blend until silk smooth.
Top with bacon bits, or truffle oil, poached egg, etc.