Prepare the asparagus. Trim the asparagus stalks removing the hard white ends. Cut the asparagus spears into 1-inch pieces and roughly chop the onion.

Saute the onion.  Next, heat a medium soup pot over medium high heat. Melt butter in the pot and then add the onion and garlic. Cook for 2 to 3 minutes.

Add the asparagus and broth, cover with a lid, and bring to a boil. Once it reaches a boil, reduce heat and simmer for 20 minutes or until the veggies have become extremely soft.

Add Cream.  Once the veggies are pureed, stir in the heavy cream. You can add more broth if the soup is too thick for your liking. Finally, garnish with lemon juice, salt, and pepper and then serve hot.