Asparagus Soup with Lemon and Parmesan | Peachy the Magazine

Ingredients

• 2 bunches asparagus (about 2 ¼ 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 and freshly ground black pepper
• 2 tablespoons freshly squeezed lemon juice, from one lemon
• ½ cup shredded Parmigiano-Reggiano
• Handful of fresh herbs, such as thyme, dill, or basil (optional, for garnish)