In a large stockpot fit with a steamer basket, add 2.5-5cm of water and steam the asparagus for 5-7 minutes, until bright green. Rinse with cold water to stop the cooking process. Cut the tops from half of the asparagus and set aside for garnish.
Drain and dry the stockpot. Add the olive oil, turn the burner to medium and heat until shimmering. Reduce the heat to medium-low and add the onion and salt. Sauté until golden brown, 12-15 minutes. Add the garlic and sauté for 1-2 minutes.
Increase the heat to medium and add the vegetable broth, cooked asparagus, cannellini beans, coconut milk and nutritional yeast. Bring to a simmer and cook for about 15 minutes, until the beans are soft. Using an immersion blender, blend the soup until smooth and creamy.
Stir in the lemon juice and garnish with the asparagus tops and pepper. Serve immediately.
Recipe courtesy of 5-Ingredient Vegan Cooking by Kate Friedman, Page Street Publishing Co. 2021. Photo credit: Kate Friedman