I am not a big soup fan aside fron tomato so when i tryed this i was amazed at how great it was and it freezes very well for a quick lunch later in the week.

1 Tbs EVOO
1 small onion, chopped
1 garlic clove, minced
2 1/2 pounds asparagus, ends trimed and cut to 1 1/2-inch lengths
4 C low-sodium chicken or veg. broth
4 tsp freshly ground Parmesan cheese
salt and pepper to taste

Heat oil over medium heat in a medium saucepan. add onion, garlic, and asparagus and cook, stirring occasionally, untill onions soften, 5 to 7 mins. Do not brown. Add broth, Bring to a simmer, and cook until asparagus is tender, about 10 min.
Remove from heat and carefully puree with a blender or hand blender. Return to the pan, gently reheat, and season with salt and pepper to taste. Serve each serving with a sprinkle of parmesan.
( I also like to add in some LF mozz after heating)

Try it and please let me know what you think