30-minute Asparagus Soup that's absolutely delicious and so easy to make!
Cut stalks of asparagus into 1-inch pieces; set aside.
Heat up 1 tablespoon butter and 1 tablespoon olive oil in a 4-quart, or bigger, Dutch oven or soup pot.
Stir in onions and cook for 1 minute.
Add asparagus pieces; stir in minced garlic and season with salt and pepper. Continue to cook for 5 minutes, stirring often.
Add vegetable broth and bring to a boil; lower heat to a simmer, cover with a lid, and continue to cook for 12 to 14 minutes, or until asparagus is soft.
Remove lid and puree soup with an immersion blender, OR, purée soup in batches in a regular blender until completely smooth.
Pour blended soup back into the pot and set over medium-high heat.
Whisk in heavy cream and lemon juice.
Bring soup to a slow boil and whisk in remaining tablespoon of butter.
Remove from heat; taste soup and adjust accordingly.
Sprinkle with parsley and serve.