1/4 to 1/2 cup whole wheat flour (or you can use any gluten free flour)
1/2 cup unsweetened almond milk
1/2 cup Panko bread crumbs (you can use gluten free Panko)
Salt and lemon pepper to taste
2 tbsp extra virgin olive oil
Chop asparagus in 2 inch pieces (make sure to discard the though bottom pieces and reserve 24 tips). Set aside
In a large soup post, saute onions in olive oil at medium heat for 2 minutes. Add asparagus, season with salt and lemon pepper and cook, covered, for 10 minutes.
Add broth or water, bring to a boil (at this point, you would add the bouillon, if using), cover and simmer for about 25 minutes, until the asparagus are very tender
Transfer to a blender, add GO Veggie! Vegan Cream Cheese and lemon juice, and blend until smooth (you might need to so this in a couple of batches). Note: Be very careful while blending the hot soup because it might splash!
Pour soup back into pot and simmer covered for 5-7 minutes.
For the garnish:
Place flour, almond milk and panko in 3 separate bowls. Season with some salt and lemon pepper
Coat the asparagus tips in flour. Dip in almond milk and coat with panko bread crumbs. Heat olive oil in a non stick skillet, arrange the tips in one single layer and cook at medium heat for 2-3 minute until golden brown, turning them over half way through