Begin by peeling and dicing the Yukon Gold potatoes into 1-inch chunks. Set aside.
Trim the woody ends off the asparagus, then slice the stalks into 1-inch pieces, keeping some tips whole for garnish if you like.
Heat 2 tablespoons of olive oil in a large saucepan over medium heat until shimmering. Add the minced garlic and sauté for about 30 seconds until fragrant and just starting to turn golden.
Add the asparagus tips to the pan and cook for 3-4 minutes, stirring occasionally, until they turn bright green and slightly charred around the edges. You’ll hear a gentle crackle as they cook.
Stir in the diced potatoes and pour in the vegetable broth. Bring the mixture to a gentle simmer, then partially cover and cook for 15-20 minutes, until the potatoes are tender and easily pierced with a fork.
Use an immersion blender or carefully transfer the hot soup to a blender. Puree until smooth and velvety, about 2-3 minutes, then return to the pan if using a separate blender.
Taste the soup and season with salt and pepper. Stir in the lemon juice just before serving to add a fresh, citrusy brightness.
Pour the hot soup into bowls, then drizzle with a little extra-virgin olive oil. Garnish with reserved asparagus tips or herbs if you like, for an appealing presentation.
Let the soup sit for a minute or two to settle and cool slightly. Enjoy this bright, comforting bowl that celebrates spring’s fresh flavors.
