In a large saucepan, saut? the onion and garlic over medium heat until translucent.

Add the asparagus and potato, and cook for about 5 minutes.

Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes, or until the vegetables are tender.

Remove from heat and let cool slightly. Blend the soup in batches until smooth.

Stir in the heavy cream, salt, pepper, and lemon juice. Heat gently before serving.

Serve hot or chilled, garnished with extra asparagus tips or a drizzle of cream.