First, gather the ingredients together.

Prepare the ingredients by finely chopping the onion, slicing the garlic, shredding the parmesan and extracting the juice from the lemon. For the asparagus, remove the tips from half of one of the bunches and cut the remaining asparagus in roughly 2 inch pieces.

Place a pan of water on to boil. Once boiled add the asparagus tips and boil for 1 minute. Now strain and add into a bowl of cold or iced water to refresh. These will be used as garnish for the soup.

Place a large sauce plan one the stove over medium heat and melt the butter. Add the onions and garlic and sweat off for around 8 minutes. Do not brown the onions.

Now add the asparagus.

And the vegetable stock.

Bring this to a simmer and then turn the heat to low, place the lid on the saucepan and allow to cook for 30 minutes.

Once cooked use either a hand blender or food processor and puree the soup.

Next add the lemon juice and parmesan, and melt into the soup.

The soup now ready. Just season to taste and serve with a garnish of the refreshed asparagus tip, a sprinkle of parmesan and a few time leaves. A delicious summer soup. Yum!