Step 1

Heat the butter and olive oil in a Dutch oven or other heavy pot over medium heat.

Step 2

Add the shallot and asparagus (reserve a few of the uncooked asparagus tips for garnishing the soup, if desired) to the pot. Cook, stirring occasionally, for 7-8 minutes.

Step 3

Add the minced garlic and cook, stirring, for 30 seconds.

Step 4

Stir in the vegetable broth, salt and pepper.

Step 5

Bring the soup to a boil, then reduce the heat to a simmer and cover the pot. Simmer the soup for about 20 minutes, until the asparagus is very tender when pierced with a fork.

Step 6

Let the soup cool slightly and then transfer it to a countertop blender. With the center piece of the blender top removed and a towel over the hole in the lid, puree the soup, starting on low speed and gradually increasing to high speed, until the soup is very smooth. Blend in the lemon juice, to taste.

Step 7

Serve the soup, garnished with shaved Parmesan cheese, freshly ground black pepper, fresh dill and the reserved asparagus tips, or as desired.