Creamy Tomato Bisque

Heat 1 tbsp olive oil in a large pot over medium heat. Add garlic and shallot and cook until softened, 3 to 5 minutes. (4-serving meal: use 2 tbsp olive oil)

Add breadcrumbs, lemon zest, 1 tbsp olive oil and a pinch of salt and pepper to a large nonstick skillet over medium heat. Stir the breadcrumbs occasionally until golden brown, 3 to 4 minutes. Transfer to a small bowl and add parmesan cheese. (4-serving meal: use 2 tbsp olive oil) TIP: You will use this skillet again in a later step.

Add cashews, tomatoes, coconut milk, ¼ cup water, and a pinch of salt and pepper to the large pot. Bring to a boil, reduce heat to low, and simmer for 3 to 5 minutes. Carefully pour bisque mixture into a blender and purée the tomato bisque until smooth. (4-serving meal: use ½ cup water) TIPS: Blend bisque in batches for the 4-serving meal. Vent blender, and begin blending on low to avoid splashing.

Return the skillet to medium-high heat and add 2 tsp olive oil, asparagus, and a pinch of salt. Cook until the asparagus is crisp-tender and begins to brown slightly, 3 to 4 minutes. (4-serving meal: use 4 tsp olive oil) TIP: Crisp-tender means the asparagus will still have some crunch.

Add arugula, lemon juice, 1 tsp olive oil, and a pinch of salt to a medium bowl, and toss. (4-serving meal: use 2 tsp olive oil) TIP: You can also toss the salad directly on your cutting board if you prefer.

Divide the asparagus between plates. Top with arugula and a sprinkle of parmesan breadcrumbs. Divide the creamy tomato bisque between bowls and top with remaining breadcrumbs and basil. Dig in!