Heat the oil in a large skillet over medium heat. Once hot, add the shallot, garlic, and green curry paste. Cook for 3-5 minutes, or until shallots are soft and golden brown.

In the meantime, dice the asparagus into 1-inch pieces and rinse them under cold water. Add to the skillet and cook for 5 minutes, stirring regularly to prevent sticking.

Pour in the coconut milk, water, salt, and ground pepper. Cover and let simmer over medium heat fo 7-8 minutes, or until the asparagus are soft.

Transfer to a blender, add the nutritional yeast and blend on high speed until smooth and creamy. Taste and adjust salt if needed. Serve hot topped with toasted pine nuts, some quinoa, and optionally some sautéed asparagus.

The soup will keep for up to 3 days in the refrigerator.