In a saucepan, heat a little oil over medium heat. Add the chopped onion and garlic, sautéing until translucent.

Add the diced potato and asparagus pieces, stirring for a few minutes.

Pour in the vegetable broth and bring to a boil. Reduce heat and simmer until the vegetables are tender, about 20 minutes.

Remove the saucepan from heat and let it cool slightly. Blend the soup until smooth using a blender.

Return the blended soup to the saucepan, stir in the heavy cream, salt, pepper, and lemon juice. Heat gently before serving.

Serve hot, garnished with a drizzle of cream or a few asparagus tips.