• Heat the oil and the butter. Add the chopped onion and garlic. Sauteed them on low heat. Chopped up the asparagus, but do not forget to break the tuff end down. Asparagus always break on the right spot.
  
• Separate the head. We will roast the head separately. Chopped up two of the parsnip.
  
• Add the chopped up veggies to the onion and garlic. Add the listed spices and the wine. Let the wine simmer away and cover it for a couple of minutes.
• Add the 3 cups of water and cover it until it gets soft. Approximately needs about 15 minutes, not more.
• Use a hand blender to puree it down and add creamer to make it silky. Any type of plant-based creamer would work just fine as well.

Roasted Asparagus Head and Parsnips Chips

• Preheat the oven for 400F.
  
• Use peeler makes thin slices of Parsnips. In a mixing bowl mix the asparagus heads and the parsnips slices with the listed ingredients.
• Create a single layer on the baking sheet and put it in the oven. Constantly check it takes about 10-15 minutes.