Snap off and discard the woody ends of the asparagus. Cut into 1-2 cm pieces and set aside to wait.
Melt the butter in a sauce pan and crush the garlic in. Cook in a medium heat for 2-3 minutes and then add sliced asparagus. Fry for 2-3 minutes and add the chicken stock. Leave to boil until the asparagus is tender and cooked but still nice and green (don’t let it turn too yellowy!).
Take the sauce pan off the heat and add double cream. Use hand blender to blend it all into creamy soup. Add the lemon juice and mix. Season with salt if needed – but taste first, the saltiness of the chicken stock might be enough already.