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

Add the asparagus pieces and diced potatoes, cooking for another 5 minutes.

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

Using a blender, carefully puree the soup until smooth. Return to the saucepan.

Stir in the heavy cream, salt, black pepper, and lemon juice. Heat through without boiling.

Ladle the soup into bowls and garnish with additional asparagus tips or a drizzle of cream if desired.