Step 1

In a large pot, warm the olive oil over medium heat. Add the onion, celery and carrot then cook for 5 minutes, or until onion is translucent.

Step 2

Next add the garlic and asparagus (you can reserve a few tips if you like for a garnish). Stir together then pour in the broth. Bring to a simmer then cover and allow to cook for about 10 minutes, or until the asparagus is fork tender.

Step 3

Meanwhile you can cook the reserved asparagus tips in a small pot with a bit of boiling water for about 3 minutes. Rinse with very cold water then set aside.

Step 4

Once the vegetables in the pot are tender, you can either transfer everything to a blender or use an immersion blender in the pot to puree. Blend until smooth and creamy.

Step 5

Add lemon juice, salt & pepper to taste. Serve with a drizzle of olive oil, a dollop of plain yogurt and a few of the blanched asparagus tips on top. Alternatively, you can chill the soup for several hours and serve cool. Store leftovers in an airtight container for up to 5 days.