Creamy Asparagus Soup

About a week ago, I was in the produce section and I saw beautiful, tender-looking asparagus stalks. I bought them, having no idea how I would prepare them.  Then I stumbled upon a recipe from the Gluten-Free Vegetarian on Facebook.  Those who know me can tell you I often start with a recipe by someone else, but rarely finish with it.  I didn't find the original recipe as creamy as I like, so I added some coconut milk, which is my go-to creamer for vegan recipes. I would think that the soy milk, coconut milk and margarine could be replaced with 2% milk, cream and butter for a lacto-ovo version.  Note that it is also important to verify your vegetable broth contents, I've found that some often contain wheat flour for a thickener.

2-3 lbs of Asparagus, trim the hard ends, then cut into 1/2 in pieces
1 lg onion, diced (I prefer Mayan sweet onions)
2 T of margarine (vegan) (I plan to try a mild olive oil next time)
Salt, to taste
1/8 t cayenne pepper

5 c. GF vegetable broth 
1/4 c. unsweetened plain soy milk
1/2 c. canned coconut milk
Juice of half a lemon

1. In a large, heavy-bottomed pan, sauté onion with margarine or oil over medium heat until translucent.
2. Add asparagus, salt and pepper and continue to cook for 5 minutes.
3. Add vegetable broth and simmer for 15 minutes.
4. Add soy milk and coconut milk and blend with immersion blender until smooth.  (Alternatively, you can break the soup into parts and use your upright blender)
5. Add lemon juice, stirring slowly.  Add more salt and pepper, to taste.  Leave on low heat for 5 minutes.
Makes approximately 4 servings.