For Broth:In a large pot with 5 cups of water add asparagus ends, thyme, bay leaf, parsley and scallion greens only. Add 1/2 tsp. of salt and bring to a boil. Reduce to a simmer for 25 minutes. Strain it, pressing the solids to utilize all the flavors. Discard the solids. Set broth to the side.
For Soup:Snap off the tips of the asparagus where they break normally. Reserve the tips while you break the remaining “middles” into pieces roughly about an inch or two in length. Over medium heat add olive oil in a large soup pot adding the remaining white part of the scallions, asparagus middles, potato slices and tarragon at the same time. Cook for 5 minutes or until potatoes are tender.
Pour the cooled reserved stock through a strainer right into the pot of asparagus and potato mixture and simmer for 5 more minutes.
Using a stick blender puree the finished soup until smooth.
Season with salt and pepper to taste, lemon and add asparagus tips and coconut milk simmering 5 minutes more. Delay doing this unless you are going to serve immediately. The bright green color fades when it sits too long.
For Cashew Cheese:
1 cup raw, unsalted cashews soaked for 2 hours in hot water then drained
1/4 teaspoon sea salt
2 teaspoons unfiltered apple cider vinegar like Braggs
Juice of 1 lemon
Blend all in a high speed blender or food processor until very smooth and creamy (several minutes)