My husband and I lived in the country after he retired and we had a big vegetable garden..I looked forward to Spring not only to have warmer weather but also being able to have fresh asparagus shooting up every day we also planted other vegies..it was so nice to be able to walk out and have fresh vegetables to bring to my kitchen and start cooking.
1Heat oven to 400F, spread trimmed asparagus on a baking sheet and drizzle with olive oil..roast on lower rack until lightly browned and fork tender about 10 minues.
2In a large saucepan melt butter over medium heat add onion, carrot, and celery and saute 5 minutes, cut asparagus into 1 inch lengths and add to saucepan along with the chicken stock and lemon juice, simmer until vegetables are tender about 10 minutes. In small pan fry the diced ham for 5 minutes and set aside.
3puree the soup in batches until smooth,,return to pot and add the ham....serve with a dollop of sour cream about 1 Tbsp.