Preheat oven to 450˚F.
Line a baking sheet with foil.
Snap off the tough, woody ends on the asparagus and smash ten garlic cloves.
Arrange the asparagus and smashed garlic on the baking sheet in one layer.
Toss the asparagus and garlic with olive oil, salt, and pepper.
Roast for 10 to 12 minutes or until asparagus is tender, stirring once halfway through cooking.
Remove from oven and transfer everything to a blender.
To the blender, add broth, heavy cream, and lemon juice.
Blend until creamy and smooth. You might have to do this part in batches depending on how large your blender is.
Transfer the soup to a pot and warm it over medium heat, thinning it with more broth if needed. Start with a few tablespoons of vegetable broth, whisk, and then see if you want to add more.
Season the soup with salt and pepper. Continue to taste for seasonings and adjust accordingly.
Ladle into bowls.
Garnish with cheese, crack pepper, and fresh parsley; serve.