Preheat oven to 450°.

Cut tough ends off asparagus. Lay asparagus flat on a roasting sheet. Drizzle with 2 tablespoons of extra-virgin olive oil and a healthy pinch of Kosher salt. Toss to coat asparagus in olive oil and salt.

In a second roasting sheet, place the sliced onions and drizzle with 2 tablespoons of olive oil. Add a sprinkle of Kosher salt and toss to coat.

Place the pans in the oven and roast for 20 to 30 minutes, turning vegetables one time . Remove from oven when onions are soft and caramelized and asparagus begins to sweat and brown slightly. In a blender, add half the asparagus, half the onions, 2 ounces tofu and 1 cup chicken broth. Purée for 1 minute. Pass the purée through a strainer into a separate pot. Repeat blending and straining with remaining asparagus, onions, tofu and chicken broth.

Heat the blended soup through until hot, approximately 5 minutes.

To toast the pine nuts, put 2 tablespoons of pine nuts onto a cold frying pan on medium heat for 3 to 4 minutes, shaking the pan back and forth until the nuts start to turn golden and toasty. Do not overheat nuts; they will burn easily. Remove from heat and set aside.

Ladle hot soup into a bowl and garnish with scallions, pine nuts, and chopped jalapeño. Soup can be served hot or cold. Salt and pepper to taste.

Prep Time: 15 minutes
Inactive Prep Time: 5 minutes
Cook Time: 35 minutes

This recipe may appear slightly modified from what you've seen on television.