In a large frying pan over medium heat, sauté the onion, garlic and celery for 3-4 minutes until the onion turns translucent. Add in two spoonfuls of the vegetable broth to soften the celery.
Cut the cauliflower into chunks and place in a food processor or blender. Pulse for 4 to 5 seconds until the cauliflower has broken into small rice sized pieces. Do not over blend the cauliflower.
In a pan of boiling water add the asparagus and cook for 3 minutes until slightly tender. Remove from the pan and run under cold water to stop from cooking further. Cut the asparagus spears into four.
Add the shredded kale, peas and cauliflower rice to the onion and celery mixture and stir to combine. Add in the remaining broth and cook for approximately 4 minutes until the cauliflower rice becomes tender but not mushy. Stir in the coconut cream and lemon zest and once mixed add in the asparagus. Serve topped with shaved asparagus, lemon zest or parmesan.