Name: Asparagus Soup with Lemon and Parmesan
Yield: 4-6
Ingredients: 2 bunches asparagus (about 2¼ pounds), bottom ends trimmed; 3 tablespoons unsalted butter; 2 medium yellow onions, chopped; 3 cloves garlic, peeled and smashed; 6 cups low-sodium chicken broth; Salt; Freshly ground black pepper; 2 tablespoons freshly squeezed lemon juice, from one lemon; ½ cup shredded Parmigiano-Reggiano; Handful fresh herbs, such as thyme, dill or basil (optional, for garnish)