2poundsasparagus spears, chopped into 1 inch pieces
1/2white or yellow onion, diced
juice of 1/2 medium lemon
4cupschicken or vegetable broth
1cupmilk - I used fat free half & half (see note)
1cupshredded parmesan cheese
2teaspoonssalt (or to taste)
In a large stock pot over medium heat, melt butter. Add onion and garlic and sauté for 1-2 minutes until onions are translucent and tender. Add asparagus, lemon juice, and chicken/vegetable broth. Bring to a boil, then reduce to a simmer and cook for 10-15 minutes until asparagus is very tender.
Transfer to a blender and puree until smooth. Transfer back to stock pot.
Add milk, cheese, salt, and pepper and stir until cheese is completely melted and incorporated. Serve with additional parmesan cheese as desired - enjoy!
If you have time, let the milk come to room temperature before you start making the soup, this will help prevent any curdling. If you don't have time, it's okay the soup will come out great but will be slightly less "smooth" in texture.