In a large pot, add a splash of olive oil and sauté the chopped onion over medium heat for about 5-7 minutes until it becomes translucent and fragrant.

Add the asparagus pieces to the pot and cook for an additional 3-5 minutes, stirring occasionally, until they are tender and vibrant green.

Pour in the vegetable broth, bringing it to a boil.

Reduce the heat and let the mixture simmer for about 10 minutes.

Use an immersion blender to carefully puree the soup until smooth, or transfer the mixture to a standard blender in batches.

Stir in the heavy cream until well incorporated, and season with salt and pepper to taste.

Serve warm in your favorite bowls, and enjoy.