Heat olive oil in a medium saucepan over medium heat.  Add onion and saute until translucent.  Add garlic and cook a minute longer.  Add the asparagus and broth and bring to a simmer.  Remove from the heat and season with salt and pepper.  Puree with a stick blender or in a stationary blender.  When pureed smooth, add lemon juice and puree once more.  Taste and season to your preference, adding more broth if you like your soup smoother (or cream, for a non-vegan option).

Chickpea Saute with Onions and Kale
by Oven Love, inspired by Ezra Pound Cake
serves 4

1 tablespoon olive oil
2 onions, thinly sliced
1-2 teaspoons sugar
1 bunch kale, chopped
1/4 cup raisins
1 can chickpeas, rinsed and drained
water, as needed
salt and pepper to tase

In a large saucepan, heat olive oil over medium.  Add onions and cook until soft, about 10 minutes.  Add sugar.  Cook, stirring, another 10 minutes or until the onions begin to carmelize and turn golden brown.  Add kale and raisins, cooking until kale wilts, 3-5 minutes.  Add chickpeas and warm through.  Add water at any time if the vegetables being to stick.  Add salt and pepper to taste and serve immediately- alone or over a bed of pasta, rice, or even crusty bread.