1 Tbsp coconut oil
50g white onion, peeled and chopped
300g asparagus, trimmed 3cm from the bottom
2 tsp fresh lemon juice
300ml cold water
100g frozen peas
Melt the coconut oil in a frying pan. Add the chopped onion and sauté for 5 minutes until translucent.
Add the asparagus and sauté for another 2 minutes. Squeeze over the fresh lemon juice, tossing to coat. Transfer to a plate to let cool to the touch. Reserve two stalks to garnish.
In a hi-speed blender, blend all the ingredients together until smooth. Chill for two hours to serve.