Trim ends of 2 lbs and reserve tips of 8 spears. Cut asparagus into ½ inch pieces. In a large saucepan, warm 3 T EVOO over low heat. Add i chopped onion, 2 chopped stalks celery, and 1 chopped carrot, cook 3 minutes. Add 1½ t minced garlic, cook one minute. Add asparagus, ¼ t salt and ¼ t pepper; cook 5 mins. Add 5 cups reduced sodium chicken broth.
Simmer covered , 20 minutes. Blanch tips in boiling water 3 minutes. Drain. Puree soup in batches in blender. Return to saucepan over med heat. Add evaporated 2 % milk (½ c)and 1 t lemon juice. Warm through and serve with tips.