In a saucepan, heat a little oil over medium heat. Add the chopped onion and garlic, sauté until translucent.

Add the asparagus and potato to the saucepan, stirring for a few minutes.

Pour in the vegetable broth and bring to a boil. Reduce heat and simmer until the vegetables are tender, about 15-20 minutes.

Remove the saucepan from heat and let it cool slightly. Blend the mixture until smooth using a blender.

Return the blended soup to the saucepan, add heavy cream, salt, pepper, and lemon juice. Stir well and heat through.

Serve hot, garnished with a drizzle of cream or a sprinkle of fresh herbs if desired.