Heat the olive oil in a large pot over medium heat.

Add the diced onion and sauté for 5-7 minutes until softened and translucent.

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Add the asparagus pieces, vegetable broth, diced potato, salt, and black pepper to the pot.

Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15-20 minutes, or until the asparagus and potato are tender.

Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender and blend in batches.

Return the pureed soup to the pot and stir in the heavy cream and lemon juice. Heat gently over low heat, but do not let it boil.

Taste and adjust seasoning if needed, adding more salt or pepper as desired.

Ladle the soup into bowls and garnish with chopped parsley or chives, if using. Serve warm.