Preheat oven to 425 degrees. Drizzle the asparagus with olive oil, salt and pepper. Roast until the stalks are tender, but not mushy. About 10 minutes.
Add one tablespoon of olive oil to a pan. Add onion, jalapeño and garlic and sauté lightly for 5 minutes.
Once asparagus is roasted, let cool for a moment, then cut into 2 inch-long
stalks. Combine the sautéd mixture, asparagus, milk, 1/4 cup of vegetable stock and
blend all the ingredients together until smooth. Add Vegeta and salt and pepper
to taste.
Pour the pureed mixture into a pot and simmer until everything is warm once
again. I like the soup on the thicker side, but feel free to add water once its
simmering on the pot.
Serve with toasted piece of a baguette drizzled with olive oil and topped
with the head of a roasted asparagus, or toasty croutons.
Bonus: add mozzarella or parmesan cheese to the croutons or baguette for additional flavor.