Cup of Yum
1. Trim the bottom one inch from the asparagus and discard (this is the tough part of the stem and it can get fibrous). Chop the asparagus into 1" pieces, reserving the tops for garnish if desired.
2. In a large saucepan over medium high heat, add the olive oil.  When hot, but not smoking add the garlic, onion and zucchini and salt. Cook and stir until the vegetables are fragrant and slightly tender, about 3-4 minutes.  
3. Add the asparagus, potatoes and broth.  Bring to a boil, reduce heat to a simmer, cover and cook for about 10 minutes until the vegetables are very tender.
4. Transfer the vegetables and broth to a blender and blend on high speed until smooth and creamy. 
5. Add the lemon juice and blend to combine.  Taste for seasonings and add additional salt and/or pepper if desired. 

To Blanche Asparagus Tips (optional):

1. Bring a small pot of water to a boil and add a pinch of salt.  Add the asparagus tips and boil for 2 minutes.
2. Set up an ice bath in a small bowl of water. Drain the asparagus tips and transfer to the ice bath to stop the cooking process.  Drain and pat dry with paper towels.  Use the blanched asparagus as a garnish for the soup if desired.

To Serve:

1. Ladle soup into bowls and garnish with blanched asparagus tips, a twist of lemon or a drizzle of extra virgin olive oil or other optional garnishes.