Trim the woody ends from the asparagus (bend each spear gently until it snaps naturally at the tender point) and cut the tender portions into 1-inch pieces. Mince the garlic cloves. Having these prepped and ready ensures smooth cooking without interruption once you start building the soup base.

Melt the butter in a large pot over medium heat. Once foaming, add the minced garlic and cook for 1-2 minutes, stirring frequently, until fragrant but not browned. This blooms the garlic's flavor and creates the foundation for your soup's taste profile.

Add the prepared asparagus pieces to the pot and cook for about 5 minutes, stirring occasionally, until they begin to soften and release their flavors. This brief sauté develops the asparagus's natural sweetness before the broth is added.

Pour in the chicken broth and add the salt and pepper. Bring the mixture to a boil, then reduce heat to medium-low and simmer for 10 minutes until the asparagus is completely tender and easily breaks apart. The simmering time allows the asparagus to soften fully, which ensures a silky blended result.

Remove the pot from heat and let cool for 2-3 minutes. Using an immersion blender, blend the soup directly in the pot until completely smooth, working in batches if needed for safety. I always let the soup cool slightly before blending to avoid hot splatters and to ensure a more stable emulsion.

Return the pot to medium heat and pour in the heavy cream, stirring gently to combine. Add the lemon juice and nutmeg, then heat through for 2-3 minutes until steaming but not boiling—boiling can break the cream's emulsion. Taste and adjust seasoning as needed. The lemon juice brightens the earthy asparagus while the nutmeg adds subtle warmth.

Ladle the soup into bowls. Top each serving with a dollop of sour cream, a sprinkle of fresh dill, and a light drizzle of extra virgin olive oil. I prefer Daisy sour cream here because it gives a cleaner, brighter finish compared to thicker brands, which can overpower the delicate asparagus flavor.