Step 1: In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and a pinch of salt. Sauté for 5-7 minutes, until the onion is softened and translucent.
Step 2: Add the minced garlic to the pot and cook for another minute until fragrant, being careful not to burn it.
Step 3: Add the chopped asparagus (reserving tips for garnish, if using) and vegetable broth to the pot. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cook for 8-10 minutes, or until the asparagus is bright green and tender when pierced with a fork. (If using reserved tips for garnish, blanch them separately for 1-2 minutes, then plunge into ice water; set aside.)
Step 4: Carefully transfer the hot soup mixture to a high-speed blender. Add the unsweetened plant milk, nutritional yeast, and fresh lemon juice. Blend for 2-3 minutes until the soup is completely smooth and creamy.
Step 5: Pour the blended soup back into the pot. Stir in the remaining 1 tablespoon of olive oil and season with salt and freshly ground black pepper to taste. Reheat gently if needed, but do not boil.
Step 6: Ladle the warm soup into bowls. Garnish with reserved blanched asparagus tips, a swirl of extra olive oil, or fresh herbs like chives or dill, if desired. Serve immediately.