In a saucepan, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent.

Add the asparagus pieces and cook for about 5 minutes, stirring occasionally.

Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes until asparagus is tender.

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

Return the blended soup to the saucepan, stir in heavy cream, and season with salt and black pepper to taste. Heat through before serving.