Place in a casserole dish and roast on the top shelf for 3-5 minutes until surface is golden brown.
Reduce heat to 375 and continue to bake for 8-12 minutes until cauliflower is fork tender.
Cut asparagus tips, about 2 inches from the top, and reserve. Chop remaining stems and set aside.
In a medium sauce pan over medium heat, brown shallot and garlic in coconut oil for 4-5 minutes.
Add asparagus stems and broth and gently simmer, uncovered, for 15 minutes.
Blend in a high speed blender until smooth, 15-20 seconds. Season with salt and pepper
In a saucepan with steamer basket, quickly steam the asparagus tips for 1 minute.
Rub the peppers with a dab of coconut oil and roast over an open flame, turning every so often until the entire surface is blackened.
Place in a mixing bowl and cover to allow pepper to soften, about 15 minutes.
Peel the peppers but leave a few specks of burnt skin for flavor, discard the seeds but do not run under water.
If you do not have an open flame:Preheat the oven to 450. Rub the peppers with just a dab of coconut oil and roast for 5-6 minutes (10-15 for bell pepper) minutes until skin begins to blister and blacken, turning every 5 minutes. Continue with above method.
Divide soup between two soup bowls.
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