DIRECTIONS:

Cut tips from 6 asparagus 1-1/2 inches from top and halve tips lengthwise if thick. Reserve for garnish.

Cut stalks and all remaining asparagus into 1/2-inch pieces.

Cook onion in butter over moderately low heat, stirring, until softened. Add asparagus pieces, then cook, stirring, 5 minutes. Add 3 cups broth and simmer, covered, until asparagus is very tender, 15 to 20 minutes.

While soup simmers, cook reserved asparagus tips in boiling salted water until just tender, 3 to 4 minutes, then drain.

Puree soup in batches in a blender until smooth, transferring to a bowl, and return to pan. Stir in cream. Season with salt and pepper. Bring soup to a boil and whisk in lemon juice.

Garnish with asparagus tips.