Vegan Asparagus Soup

Preheat the oven to 400°F.
Place the asparagus, chopped pineapples, and lemon on a baking tray, and then drizzle with olive oil, garlic, crushed red pepper, and salt (¼ teaspoon). Roast for 30 to 35 minutes.
When cool enough to handle, place the roasted asparagus and pineapple into a blender.
Squeeze the juice of the roasted lemon into the mix and throw away the peel.
Add the pine nuts and vegetable broth and then blend until you achieve a soupy consistency.
Pour soup into a heated pot over the stove and add sea salt to taste (I use 1 teaspoon). Bring the soup to a slight simmer, and then remove from heat. (Reheating the soup is optional. This step is only if you must have your soup piping hot).
Garnish with extra virgin olive oil and crushed pepper or crushed red pepper before serving.