Instructions

• Preheat the oven to 400°F (200°C).
• Place the asparagus on a baking sheet, drizzle with 1 tablespoon of olive oil, and season generously with salt and pepper. Toss to combine and roast in the oven for 10-15 minutes or until the asparagus slightly softens.
• In a large pot, heat the remaining olive oil over medium heat. Add the onions and garlic and sauté until the onions turn translucent, which takes around 3-4 minutes. Now add the potatoes to the pot, season with salt and pepper, and sauté for a few more minutes.
• Pour in the vegetable broth and almond milk, then bring the mixture to a boil. Reduce the heat and let it simmer until the potatoes become tender (around 20 minutes).
• Once the potatoes are cooked, add the roasted asparagus into the pot and use an immersion blender to blend the soup until creamy.
• Stir in the fresh lemon juice and serve with a garnish of chives.