Category: Veggie

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Veggie

Miso Butter Pasta

one and a half slices miso butter pasta recipe fall glow up
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Miso Brown Butter Pasta

one and a half slices miso butter pasta recipe fall glow up

Girl dinner needed a glow up. (Yes, the OG is still champagne and french fries. And yes, capellini with zucchini still hits. But this dish is WILD good. And it’s giving fall in all the best ways.) It’s got that umami feel in a silky smooth sauce. Very mushroom forward. Chicken totally optional (I just happened to lift weights that day and needed the gains). Loving my city as much as my miso.

🍥🍶🍜

what you need

1/2 pound pasta, cooked al dente (a mezzi rigatoni or a radiatori work super well here) 

Reserve pasta water

3 tablespoons cultured butter

1 cup finely grated parmesan cheese

2 cups shitake mushrooms, washed, stems cut off, and sliced very thin

1 tablespoon celtic sea salt

1 1/2 tablespoons white miso paste

(optional) chicken breast, pan fried, pre-marinated in: white miso paste, sesame oil, lemon juice, rice wine vinegar, chili oil, celtic sea salt, maple syrup, and shiso or cilantro flakes 

how to make it

Method: stovetop

Utensil: pots

Cook the pasta until al dente according to package directions.

Melt butter over medium-low heat and fry mushrooms for several minutes. Add a bit more butter, the miso paste, and the parmesan cheese, and stir to emulsify for one minute more. Add the al dente pasta and a generous splash of reserve pasta water, stirring over medium heat until it all comes together. Add more parmesan cheese or pasta water as needed. A little black pepper also goes a long way here. 

Plate in pasta bowls and top with sliced chicken breast, if using. Top with a sprinkle of fresh chopped parsley.
fall favs
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Veggie

Crystal Miso Salad

one and a half slices local simple recipes food

Crystal Miso Salad

one and a half slices miso ginger soy salad noodles recipe thai

Single serve. Veggie forward. Cold. Clean. Fresh. & Crunchy.

🥢🍋‍🟩🌶️🫑🥒🥕🫚🥜🫛🥢

what you need

2 small Persian cucumbers, sliced lengthwise and very thin

1 extra large carrot, peeled and then shaved using the carrot peeler

the green parts of 2 green onion stalks, sliced

1 cup finely sliced red or savoy cabbage

1 cup steamed and cooled shelled edamame

1 cup rice vermicelli noodles, cooked according to package directions 

1/2 cup roasted peanuts, coarsely chopped 

1 small handful of fresh cilantro, washed and coarsely chopped 

🥢

1 teaspoon grated fresh ginger root

2 tablespoons soy sauce

1 tablespoon plain miso paste

1 tablespoon creamy, runny peanut butter

2 tablespoons hot water

1 teaspoon sea salt

the juice of 1/2 a lime

1 teaspoon rice vinegar

1 teaspoon toasted sesame oil 1 teaspoon chili oil (such as Momofuku)  

🥢

1 tablespoon toasted sesame seeds

how to make it

Method: lots of chopping and peeling

Utensil: peeler, mostly

First, the veggies. Peel the carrot, chop the cucumber, steam the edamame, chop the cilantro, chop the cabbage, chop the green onion, and toss it all together in a mixing bowl.

Then, the dressing. Combine all ingredients in a jar and shake vigorously. Adjust for taste. It should be slightly thin.

Finisher. Cook the rice noodles and strain them into the vegetable mixture, careful to keep them somewhat separated as they have a tendency to cool together in a chunk. You can also toss them in a little sesame oil to help with this. Add the peanuts and toss everything once or twice. Then add the dressing and toss until everything is coated. You should have one heaping bowl full when this is all done. 

Garnish with toasted sesame seeds and eat with chopsticks.
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Veggie

Fried Rice

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Quintessential Fried Rice

Fried rice: the perfect solo or double date weeknight shutdown when there is leftover (white, long-grained) rice in the fridge.

This hits. Pretty much any night. The post is old but the recipe is updated.

what you need

2-3 eggs, whisked

1 tablespoon butter

2 carrots, peeled and diced tiny

1 cup frozen peas (take them out during prep, let them thaw)

1/2 yellow onion, diced tiny

2-4 cups cooked, leftover, long-grain white rice (like a basmati or a jasmine). For best results, use day-old rice. You actually need the rice to be dry for this recipe.

1/2 cup green onions, sliced thinly, with some extra for topping

1 knob of fresh ginger, grated

2 cloves of garlic, grated

1 small knob of fresh turmeric, grated

freshly ground black pepper

1 tablespoon toasted or regular sesame oil

3 tablespoons soy sauce or Tamari + a bit more for cooking 

2 teaspoons chili oil and/or 1-2 tiny diced red Thai chilies 

2 teaspoons of rice vinegar

2 tablespoons sesame seeds 

1 bunch of green onions, washed and chopped

(optional) prepared/leftover protein such as chicken, steak, or tofu. Personally, I am happy with eggs + veg.

🌶️🔥🥢

how to make it

Here is how we are going to approach this. And hopefully you have a wok, but if you don’t, a regular old large frying pan will work just fine.

First, scramble your eggs in the tablespoon of butter and set aside. Leave them on the softer side and break up the curds into smaller pieces.

Next, dice all your veg and set it out so it’s ready to go. I recommend three piles:

  1. Carrots, onions
  2. Garlic, ginger, turmeric, black pepper, chilies and chili oil 
  3. Green onion, green peas, sesame seeds

The creation of this is going to move quickly so best have everything set out.

Heat up a few tablespoons of your favorite cooking oil in your wok. For me, that is avocado oil (no seed oils in this house). Get it really fucking hot. And turn on the stovetop vent.

1 tablespoon of tamari + the carrots and onions. Two minutes.

Follow with the garlic, ginger, turmeric, black pepper, chilies, and chili oil + 1 tablespoon of tamari. One Minute. (Stir it a lot). 

Move the veg to the sides of the wok, add another tablespoon of cooking oil, and add the leftover rice. Spread it out and stir it up a bit, optimizing for maximum rice contact with the wok. To the top of the rice, add 1 more tablespoon of tamari, the sesame oil, and the rice vinegar. Stir it all up and now let it sit for two minutes. Stir. Two more minutes. Stir. A little smoke is okay. 

// If you are using a protein, throw it in now, stir. One more minute. Just warm it up. 

Last step. Add the green onion, green peas, sesame seeds, and scramble egg. Stir it up. Then take it off the heat.

You’re done. You made it. 20 minutes tops. With no seed oils. Now go eat that shit with chopsticks and sake. 
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Veggie

Pasta Primavera

one and a half slices past primavera girlypop recipe spring cherry blossoms washington dc
one and a half slices recipes local delicious food

Quick Pasta Primavera

one and a half slices past primavera girlypop recipe spring cherry blossoms washington dc

hot take girl dinner is getting a springtime refresh. The OG girl dinner is giving summer and this, well, this is for cherry blossoms in full bloom 🌸use whatever veg you have. peas, carrots, and asparagus are on rotation at Valley house atm. don’t skip the lemon and parm | happy springtime!

what you need

1 1/2-2 cups of veggies of choice, diced small

*I like carrots, frozen peas, and asparagus

1/2 shallot or 1/4 yellow onion, minced

2 cloves garlic, minced

1 tablespoon lemon zest

1 1/2 cups pasta of choice (I’ve been on this huge radiatore kick that has dominated girl dinner)

1 cup parmesan cheese (shredded finely)

2 tablespoons salted butter 

2 tablespoons olive oil

(optional) 1/2 cup cherry tomatoes, halved

(optional) splash of half and half or heavy cream

how to make it

Method: stovetop

Set the pasta to boil according to package instructions. Don’t forget to reserve a couple splashes of pasta water!

When the pasta is al dente: in a large saucepan, heat the olive oil over medium heat. Add the shallot/onion and cook for 1 minute until it softens. Add the vegetables and sauté 2 minutes more until starting to soften. Sprinkle the garlic, lemon zest, and cherry tomatoes on top and give everything a nice stir.

Push the vegetables to the edge of the saucepan and add a couple splashes of pasta water to the pan. Stir this together with the butter to create a silky sauce in the middle of the pan. Then transfer the drained al dente pasta to the saucepan. Stir everything together.

As the pasta simmers, add the parmesan cheese to the top and the half and half, if using. Stir together until combined. Once this comes together, but before the veggies are overcooked, plate and top with additional parmesan cheese. Enjoy warm and steaming.
pasta
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Veggie

Girl Dinner

one and a half slices zucchini parmesan girl dinner pasta delicious
one and a half slices local simple recipes food

Girl Dinner

trust me you want it

I’m entering my level up era and I’ve been eating a lot of girl dinner. Yes, I know, girl dinner is french fries and a pornstar martini. But this girl dinner is a fraction of the cost and it takes like 15 minutes to make. At home. So you can continue doing #levelup things (or play videogames, either). 

also, have you tried the primavera version?

what you need

2 cloves fresh garlic, thinly sliced or minced

2 tablespoons fresh lemon zest

(optional) 1 tablespoon lemon juice

1/2 zucchini, cute into small slices

1 small handful of angel hair pasta

2 tablespoons butter

3/4 cup good parmesan cheese

salt & pepper to taste

how to make it

Set a pot of salted water to boil. Add your pasta and boil until cooked through.

In a pan, sauté garlic and zucchini until al dente in the first tablespoon of butter. Remove from heat until the pasta is ready. Add the remaining tablespoon of butter, all the lemon, and a bit of black pepper. 

Return to heat and add the pasta using tongs, allowing several tablespoons of the pasta water to spill into the pan (no need to drain). Toss the mixture once or twice.

After about a minute of sizzle and simmer, add the cheese and some salt and give the pasta another couple of tosses. Plate immediately and top with a bit more parmesan cheese, salt, and pepper. 

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Veggie

The Florida Salad

one and a half slices the Florida salad recipe local vegetables
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The Florida Salad

This salad takes me home. Back to my home town in Florida to be exact. 

Crafted out of inspiration from Crush Xl – a young, vibey restaurant local to Melbourne that takes salads (and bacon wrapped dates) to another level. Melbourne Beach, Florida isn’t really known for its food but if you’re looking for a date night meal or a business dinner, I definitely recommend Crush. It is probably the only place in Melbourne that knows what it’s doing when it comes to cocktails and interesting dishes.  

At first, this salad may look a little strange (rice noodles and coconut?). Fair. But you’d be surprised what a cup of mango, flakes of toasted coconut, & a handful of mint leaves can do to a dish. 

See for yourself…

what you need

3 cups romaine lettuce, cut into thin strips

1 cup diced mango

1 cup diced avocado

1/2 cup toasted coconut flakes (not shreds!). It makes a difference. If you haven’t replaced your normal coconut with Let’s Do Organic’s Unsweetened Coconut Flakes and gotten into the habit of toasting them in the oven, this is your sign.

1 cup rice noodles, cooked according to package, rinsed in cold water, and cut in half (pad thai rice noodles or vermicelli rice noodles, both fine)

1/4 cup fresh mint

1/4 cup fresh cilantro

(optional) toasted peanut crumbs for garnish

For the dressing:
1/8 cup olive oil

juice from half a lime 

1 tablespoon sriracha OR several dashes of cayenne pepper

1 tablespoon whole-grain mustard

1 tablespoon fresh honey

1-2 teaspoons soy sauce or Tamari 

how to make it

Toss all ingredients together in a serving bowl (except the coconut).

Add salad dressing and toss until well coated. Garnish with toasted coconut and toasted peanut crumbs, if using.

A note on toasting: I am constantly toasting coconut flakes, pumpkin seeds, and chopped nuts under the broiler. It takes a few moments with the broiler on high and adds so much flavor to salads and stews. For example, the toasted peanuts on top of the Cucumber Sesame Salad. Bomb.

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Veggie

Cucumber Sesame Salad

one and a half slices cucumber healthy summer sesame side dish salad
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Cucumber Sesame Salad

one and a half slices cucumber healthy summer sesame side dish salad

There is nothing not to like about this salad side dish: crunchy, cool, tangy, imminently refreshing, conveniently hydrating. This is the perfect summer salad. Picnic ready and good in the fridge for a couple of days in advance.

what you need

5-6 cucumbers of choice (I prefer Kirby or Persian cucumbers)

Ideally, a mandolin

4 tablespoons toasted sesame seeds

4oz instant rice vermicelli noodles 

1/4 cup toasted peanuts, chopped 

2 tablespoons rice vinegar or 1 tablespoon apple cider vinegar

1 teaspoon sugar

1 tablespoon soy sauce or Tamari 

1 tablespoon toasted sesame oil 

1/8 red onion, sliced very thinly 

how to make it

Ideally, you make this dish using a mandolin, but feel free to slice your cucumbers by hand if you’re so ambitious. Slice them up super thinly along with the red onion and toss in a mixing bowl along with your sesame seeds. 

Mix vinegar, sugar, soy sauce, and sesame oil together in a small cup, and pour over cucumber mixture. Toss generously to combine. Add a pinch of salt and let stand in refrigerator while you prepare the vermicelli noodles (blanch in boiling water for a few minutes until just cooked through, then rinse in cold water). 

Drain the noodles and add in small clumps to the cucumber salad, tossing between each addition to coat thoroughly in the sauce that will have accumulated at the bottom of the bowl. Top with toasted peanuts and serve cold.

If you are making this ahead of time, leave the peanuts off until you are about to serve. 

More Salads
one and a half slices warm brussels sprouts crunchy spicy salad recipe

Warm Brussels Caesar Salad

That’s a lot of adjectives in front of “Caesar Salad,” but I assure you this salad is not difficult. It is also fantastic. The spicy comes from cayenne. The crunchy comes from toasted almonds, and the quinoa if you feel so inclined to try crisping it. The tahini Caesar dressing is also king – super lemony and salty with parmesan cheese as any good Caesar should be. 

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May 25, 2023 No Comments
one and a half slices greek greek salata salad recipe

Maroulosalata

Most people think of Greek salad as tomatoes, cucumbers, feta cheese, and plenty of olive oil. Marousalata, however, is a salad frequently served in Greek homes. It is a simple salad. An every day salad. An everybody salad. And here to stay in my kitchen. 

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October 29, 2022 No Comments

Sticky Salmon

Wow, did I get sidetracked with The Protein Trio. But in case you were following along with Hot Honey ‘Baked Fried’ Chicken and then Rabbit/Chicken Cassoulet, the third protein in our protein trio is this sticky salmon. I paired it with a side salad/salsa that bears some resemblance to The Florida Salad of this summer where mangoes and avocados abound! From weeknight to datenight!

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October 17, 2023 No Comments

Peach Caprese

This is a continuation of my summer eats glorified snack dinners (see Watermelon Feta Salad). For when the summer months take hold, the cicadas ring true, and the humidity is as thick and sticky as fresh Florida honey against a sunset sky, you need something super fresh! During these months, my CSA tends to have all-you-can-take tomatoes, which the Piemaker and I willingly turn into tomato-soup-and-grilled-cheese-movie-marathons (see Roasted Tomato Soup and Grilled Cheese recipes – forthcoming). All you need for this recipe is one of those tomatoes and a handful of garden basil. I fancy it up a bit here with a sweet nectarine and some unnecessary accoutrement, but it does not disappoint as an appetizer, snack, or full summertime dinner plate.   

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August 11, 2021 2 Comments

Watermelon Feta Salad

Sometimes when the summer turns hot and the appetite begins to naturally wane, the fresh and light, zesty and fruitful begin to take precedence over the hearty. My solution to that is a collection of fruit-forward glorified snack meals that inventively leverage my latest CSA harvest and don’t fill me up to the point of sluggish. Summertime is the time for watermelon – the hydrating, vibrant, impossibly sweet fruit that gave me my childhood moniker ‘Watermelonie.’ A favorite springtime flavor combination is strawberry-basil or strawberry-mint. Turns out that this also works well with watermelon. So if you’ve got one to spare this summer, try this as a salad or a snack. It’s got 3-4 total ingredients and won’t disappoint in the flavor category.

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August 4, 2021 1 Comment
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Veggie

Dahl Makhani

one and a half slices dahl punjab lentil recipe makhani smoked
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Smoked "Black" Dahl Makhani

one and a half slices dahl punjab lentil recipe makhani smoked

Dahl Makhani loosely translates to Butter Lentils, which I think we can all agree sounds like a good thing. It is also commonly referred to as “Black Dahl” in restaurants. It is made with small, black lentils and smoked using a very peculiar method. If you’re offput by the smoking, you are welcome to skip that step, but I truly do encourage giving it a try as it really adds to the flavor. Otherwise this makes a creamy, spiced, deep dahl that is perfect as a side sauce or as a small soup with naan. Also check out my basic Red Lentil Dahl recipe for the perfect weeknight meal. if you haven’t already.

what you need

3/4 cup dry Beluga (black) lentils, soaked overnight

3 tablespoons salted butter

1 cup of vegetable broth or water

1 tablespoon salt

3 whole cloves

3 green cardamom pods

fresh grated nutmeg

1 cinnamon stick

1 teaspoon smoked paprika

3-4 large garlic cloves, minced or ideally mashed with a mortar and pestle

1 knob of ginger, minced or ideally mashed

1-2 hot green chilies, finely minced

1 large bay leaf 

1 teaspoon cumin or several whole cumin seeds

1/2 large red or yellow onion, finely minced

1 cup pureed tomatoes, either canned or roasted

1/4 cup light cream or 1/3 cup half and half

Dollop of Greek yogurt for serving

Flat leaf parsley for serving

Toasted naan for serving

Note on naan: I like to slice my naan into sticks, drizzle with olive oil, sprinkle with salt and pepper, and toast on each side under the broiler for a minute or two.   

how to make it

Soak the lentils overnight, then simmer in 2-3 cups of water for ~45 minutes until lentils are completely mashable and tender. Ensure there is some liquid left and do not strain. You will use the liquid in the dahl. 

Place butter in a large pan over medium-high heat.

Add cloves, cardamom, cinnamon, cumin, paprika, and bay leaf to the butter and allow to fry for a minute until fragrant. Add the onion, garlic, ginger root, and chilies, and allow to fry another minute or two, careful not to burn. 

Add the tomato puree, lentils in their juices, salt, and 1 extra cup of water or vegetable broth to the pot, stirring well and reducing heat to a low simmer. Grate the fresh nutmeg on top. Simmer low and uncovered for 1-2 hours. You definitely want the dahl to thicken but not all the way to stew-like consistency. Add water as required. If the dahl is drying out too much, you can put a lid on it and simmer slowly. The more slowly you cook Dahl Makhani, the deeper the flavors. 

To smoke. If you desire to smoke the dahl (which I highly recommend you do) all you need is an ember from a wood-burning fire or a piece of charcoal. Heat the charcoal on the stovetop or remove the ember from the fire, and place it in a small bowl. Float that bowl on top of the dahl and drizzle any kind of oil on top. The ember will begin to smoke like crazy assuming it is really hot. Quickly place the lid on the dahl pan and leave for 1-2 minutes. Remove the lid and the smoke will have infused itself in the dahl. 

Check flavor for salt and seasoning before removing from heat and drizzling in the cream. Enjoy with a dollop of Greek yogurt and some flat leaf parsley.

Note: Some Dahl Makhani is also made with 1/4 cup of kidney beans. I like it with just the black lentils but feel free to add the kidney beans as well. 

Indian
one and a half slices healthy local recipe chicken korma curry indian food

Chicken Korma

If you’ve been following this blog for a minute, it’s no secret that I love curries of all kinds. This one is more traditional. A Korma is a traditionally Moghul dish, which has origins in Northern India on into AFPAK. It has a base of coconut, roasted nuts, and raisins or honey, blended into a thick paste which serves as the base for a species of spiced gravy. Served over rice, with naan, or with a side of lemon arugula, it is hearty and filling and brimming with spice. 

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May 17, 2024 4 Comments

Biryani Rice

I made biryani a couple of times to master the technique, but don’t let the seemingly involved instructions deter you. I’ve made it simple, and if you’re a fan of Indian food – biryani, in particular – you totally got this! This is a vegetable version which I feel works best when it prominently features cauliflower, but you can easily make steak or chicken biryani as well. This biryani rounds out my trifecta of main course rice dishes, to include my Mongolian Beef Fried Rice recipe and super flexible Chicken Rice Pilaf recipe (which has yet to make its way to the blogosphere… coming soon). Anyway, get out your spices and give this hearty, spicy, beauty a try. If you’re really feeling committed to a full Indian/Pakistan spread, pair this alongside my classic Chicken Korma Curry (30 minute curry video version found here).

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May 8, 2021 2 Comments
one and a half slices dahl indian lentil stew

Dahl (Indian Lentil Stew)

Dahl is an understatement of a dish. Pitch “lentils and spinach cooked until mushy” to most people and you’re unlikely to garner much enthusiasm. But this dish… this dish… is a healthy, satisfying, vegan, weeknight game changer. It is rich and hearty, and I am pretty sure you could top crispy, sea-salted naan with Pennzoil and I’d eat it. The curry spices are not as prominent as in most Indian dishes so the flavors are subtle and the lemon keeps it fresh.

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October 22, 2020 3 Comments
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Veggie

Warm Brussels Caesar Salad

one and a half slices warm brussels sprouts crunchy spicy salad recipe
OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Spicy Warm Crunchy Brussels Caesar Salad with Almonds

That’s a lot of adjectives in front of “Caesar Salad,” but I assure you this salad is not difficult. It is also fantastic. The spicy comes from cayenne. The crunchy comes from toasted almonds, and the quinoa if you feel so inclined to try crisping it. Crisping quinoa does involve an extra step but it makes the quinoa taste vaguely nutty and a little popcorn-esque. You could just as easily use regularly prepared quinoa, though, and this salad would be unchanged. The tahini Caesar dressing is also king – super lemony and salty with parmesan cheese as any good Caesar should be. 

what you need

2 bunches of large Brussels Sprouts, shaved or sliced very thinly

3-4 tablespoons of minced chives

1/2 cup toasted almond slivers

1 cup of Quinoa, cooked according to the package

2-3 glugs of olive oil

(optional) 1/4 cup dried cranberries

For the dressing…

1/4 cup tahini

Juice from half a lemon

1 tablespoon lemon zest

1/4 cup (heaping) of parmesan cheese, plus more for serving

1 clove of fresh garlic, minced 

salt, cracked black pepper, and tons of cayenne pepper

2-3 glugs of olive oil

how to make it

Make the quinoa according to the package and let it cool uncovered for a while. Preheat the oven to 400. 

Chop or slice the Brussels Sprouts (a mandolin works great if you have one), toss in olive oil and salt, and spread out on a pan. Roast at 400 for 10 minutes, then stir the Brussels, and continue roasting for ~5-7 more minutes. You’re going for al dente.

If you’re going to crisp your quinoa, you can do so at the same time as the Brussels. Just spread them out on some parchment paper, drizzle with a bit of oil, stir, and roast until beginning to crisp but not burn.  

While the Brussels are roasting, make the dressing. Put all ingredients in a small chopper and blend until smooth, adding water or nutmilk incrementally as needed to thin it out. 

When the Brussels come out of the oven, place in a large bowl and let cool for a few minutes. Pour the dressing on top and toss until well coated. Add in the chives and almonds, and toss a bit more. If using regularly cooked quinoa, add it in and toss with the Brussels, but if using crisped quinoa, I like to add it on top and toss it lightly before eating. 

Top with a slight dusting of parmesan cheese and enjoy warm.

Green Vibes
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Veggie

Asparagus Lentil Soup

oneandahalfslices recipes healthy local clean green eating eats
OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Asparagus Lentil Soup with Spicy Pepitas

The Hearty One

This is the third soup recipe in the March Festival of Soups! (inspired by Green Kitchen Stories). And it is The Hearty One (Find The Cozy One and The Best In Show here). This one is the most elaborate but it also may be the most worth it if you’re into a wicked interesting flavor profile and a little meat on your bones (figuratively speaking – the protein in this soup is lentils). With some unique flavors and a burst of freshness that screams spicy, hearty chimichurri, this is just what the late Spring chill ordered to nudge the vibe towards summer and keep out the late-seeping cold. 

what you need

2 tablespoons coconut oil

1 bunch fresh asparagus

1 onion, diced

3 cloves garlic, minced

1 fennel bulb, diced

1 handful of spinach or dino kale

2 cups vegetable broth

1 tablespoon lemon juice

For the topping…

1 cup brown or puy lentils, boiled until al dente

1/2 cup raw pepitas

1 bunch parsley (flat or curley)

2 tablespoons olive oil

1 green chili, minced

1/4 cup nonfat Greek yogurt + 2 tablespoons more of olive oil

how to make it

Chop the asparagus into 1/2 inch slices, setting the tips aside for use in the topping. Chop the garlic, onion, and fennel, and sauté in the olive oil for 5-7 minutes until soft. Add the spinach, vegetable broth, salt, pepper, and lemon juice, and bring to a little rolling simmer. Let it summer on low for 15 or so minutes while you make the topping…

Set the oven to broil. Toss the pepitas in olive oil, chili powder, cayenne pepper, and salt, and spread onto a  baking sheet. Broil until brown but not burned, removed, and let cool for 10 minutes. Blanch the asparagus tops and chop the parsley finely. 

Toss the blanched asparagus tops, parsley, minced chili pepper, olive oil, and cooled pepitas together into a mixture. Return to the simmering soup, remove from heat, and transfer to a blender. Blend on high for 5-7 minutes or until smooth. 

Pour into bowls and top with pepita mixture. Mix olive oil with Greek yogurt into a crema, and additionally top with the crema. Serve immediately. 
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