Raw, veggie creams are  easy and quick to prepare, delicious and colourful.
Enjoy them at room temperature in the Summer; warm  right out of the blender in Winter.

 2 servings:

1 cup asparagus, put tips aside for decoration
1 celery stalk, put aside 2 Tbs for garnish
1 avocado
1 large onion, only the white part
1 white mushroom, ½  chopped for garnish
1 ½ cup water
2 tablespoons red pepper
1 tablespoon parsley
1 tablespoon lemon juice
1 teaspoon extra-virgin olive oil
1 teaspoon salt
White pepper

Blend celery, avocado, onion, ½ mushroom, lemon juice, olive oil and salt with water.
Add extra water if you prefer a more liquid cream.
Garnish with the rest of the ingredients.