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Asparagus Soup with Lemon and Parmesan

Ingredients

• 2 bunches asparagus (about 2-1/4 pounds), bottom ends trimmed
• 3 tablespoons unsalted butter
• 2 medium yellow onions, chopped
• 3 cloves garlic, peeled and smashed
• 6 cups low-sodium chicken broth
• Salt
• Freshly ground black pepper
• 2 tablespoons freshly squeezed lemon juice, from one lemon
• 1/2 cup shredded Parmigiano-Reggiano
• Handful fresh herbs, such as thyme, dill or basil (optional, for garnish)

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