Heat your oven to 350 degrees. Rinse the asparagus and chop off the ends. Then lay the asparagus out on a baking sheet. Chop 1 tablespoon of butter and arrange on top of the asparagus. Squeeze the juice from the lemons, then drizzle half the lemon juice and the olive oil over the asparagus. Sprinkle a generous amount of salt and pepper over.

Wrap up the cloves of garlic and the remaining butter in a small piece of aluminum foil. Place on the baking sheet with the asparagus, and bake for 30-40 minutes.

After 20 minutes, flip the asparagus and check to see how quickly it is cooking. I used rather thick asparagus and I roasted it for 40 minutes.

Once the asparagus is soft, remove it from the oven, and place it in a blender with the roasted garlic. Add 2 cups of stock, and start on the chop setting and work your way to liquify. Blending until the soup is smooth.

Then pour the soup into a pot. Bring the soup to a boil, and add another 1-2 cups of stock, until the soup reaches the consistency you desire. Then add additional lemon juice, salt, and pepper to season the soup to taste. I used the juice of two small lemons and about 1 ½ teaspoons of salt and ½ teaspoon of pepper.