Sauté the onion in olive oil over medium-high heat, about 3-4 minutes or until the onions are translucent. Add garlic cloves and cook 1 minute more taking care not to burn the garlic.
Add the asparagus, peas, vegetable broth, salt and pepper to a stock pot. Cover and allow the soup to cook over medium heat for 3-5 minutes or just until the asparagus is fork tender.
Remove the soup from the heat. Add the fresh thyme and lemon juice. Using an immersion blender on the highest speed, puree the soup until smooth.
Serve warm.
* Adjust to taste based on your vegetable stock.