Step 1

Prepare asparagus. Remove though ends then chop them.

Step 2

Heat a soup pot on medium heat. Melt butter and add onions. Cook for about 2 minutes, stirring regularly.

Step 3

Add asparagus and cook for about 2-3 minutes, stirring regularly.

Step 4

Stir in chicken stock and cook uncovered for about 10 minutes or until asparagus are super tender.

Step 5

Remove from the heat and, using an immersion blender, blend until totally smooth. Stir in evaporated milk and lemon, and mix well.

Step 6

Serve in bowls and top with freshly cracked pepper and shaved parmesan.