Asparagus Soup

Combine the tender asparagus, sautéed onion, and 1/2 cup of vegetable broth in a saucepan. Heat the mixture over high flames until it reaches a rolling boil, then lower the heat and let it simmer gently until the vegetables are cooked through to perfection.

Save a handful of asparagus tips for decoration purposes. Transfer the remaining vegetable mixture into an electric blender and blend until it reaches a silky smooth consistency.

Melt butter in the same saucepan that was used to cook the asparagus and onions. Stir constantly while sprinkling flour, salt, and pepper into the butter. Ensure that the mixture doesn't develop a nutty flavor by not allowing it to brown excessively. Allow the mixture to cook for only 2 minutes. Gradually stir in the remaining 1 1/4 cups of vegetable broth and increase the heat to bring it to a boil.

Combine the blended vegetable puree with milk in the saucepan. Whisk yogurt into the mixture, followed by a squeeze of lemon juice. Stir until heated through, then ladle the sauce into bowls. Garnish with reserved asparagus tips and sprinkle with Parmesan cheese if desired.