Preheat the oven to 400°F and line a baking sheet with parchment paper.

Place the asparagus on the prepared baking sheet. Drizzle olive oil on top and season with ½ teaspoon salt and ½ teaspoon black pepper. Use your hands to toss the asparagus until they are evenly coated with the oil and seasonings. Straight the asparagus into a single layer on the baking sheet. Bake the asparagus for 12-15 minutes, or until they are tender but still crisp.

Heat remaining olive oil in a large stock pot over medium heat. Add the onions and garlic and cook until the onions have softened, about 5 minutes.

Add the potatoes, and season with the remaining salt and pepper, then cook with the onions and garlic for a few minutes. Pour the vegetable broth and milk, bring mixture to a boil, then reduce heat to a simmer until the potatoes are tender, about 20 minutes.

Add the roasted asparagus into the pot. Use an immersion blender to blend the soup until it’s smooth and creamy. You can also do this in batches in a blender.

Stir in the lemon juice and serve with garlic bread, if desired.