In a large pot, melt 2 tablespoons of unsalted butter over medium heat. Add 1 cup of chopped leeks (or yellow onion), ¾ teaspoon of sea salt, and freshly ground black pepper. Cook for 8-10 minutes, stirring occasionally until the leeks are soft and translucent but not browned.

Stir in 2¼ pounds of chopped asparagus and 2 cloves of grated garlic into the pot. Pour in 4 cups of vegetable broth and add 2 sprigs of fresh thyme. Bring the mixture to a gentle simmer and cook for about 20 minutes, or until the asparagus is tender.

Stir in 1 cup of frozen peas and allow to heat on the stove for 2 minutes. Remove the pot from heat and take out the thyme sprigs.

Blend the soup using an immersion blender or transfer to a stand blender in batches until it becomes smooth and creamy.

Return the blended soup to the pot over low heat. Stir in 1½ tablespoons of fresh lemon juice and if desired, ¼ to ½ cup of heavy cream. Adjust seasoning.

Ladle the asparagus soup into warm bowls and garnish with cream, sautéed asparagus tips, fresh dill or chives, and olive oil.