In a saucepan, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.

Add minced garlic and asparagus pieces, sauté for another 5 minutes.

Pour in vegetable broth and bring to a boil. Reduce heat and simmer until asparagus is tender, about 15 minutes.

Remove from heat and let cool slightly. Blend the soup in batches until smooth.

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