• A bunch of asparagus (bottom ends trimmed)
• 2 tsp homemade butter
• 1 cup spring onions (chopped)
• 3 cloves garlic
• 2 cups vegetable broth
• Salt According to taste
• ½  tsp black pepper
• 1 tbsp lemon juice
• 1 tsp coriander leaves (garnishing)

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• Melt the butter in a pan. Add the onions and garlic and stir frequently for  5 minutes. 
• Simultaneously, cut the asparagus into small pieces.
• Add the chopped asparagus to the pan, vegetable broth, salt and black pepper.
• Stir properly and sim the heat for about 15 minutes
• Meanwhile, blanch the asparagus tips.
• Purée the soup with a blender until completely smooth.
• Add the lemon juice and stir well. 
• Serve hot and garnish with the blanched asparagus tips and coriander leaves.

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