Trim the bottom of the asparagus then slice the stems and keep the tips and stems separated and set aside for later.
Melt the butter in a dutch oven over medium heat.
Add the onions, celery, asparagus stems, and garlic then cook, stirring occasionally, until the vegetables have softened, about 10 minutes.
Stir in the flour until well combined then reduce the heat to medium-low and cook, stirring often, until thick and just beginning to brown, about 10 minutes.
Stir in the vegetable broth then increase the heat to medium-high and bring to a boil.
Stir in the heavy cream, half & half, kosher salt, and white pepper and stir often until the soup begins to bubble.
Reduce the heat to low and continue to cook, stirring often, until thickened, about 10 minutes.
Puree the soup with an immersion blender or in batches in a blender.
Strain the soup through a fine mesh strainer then return the soup to the dutch oven.
Stir in the asparagus tips and simmer over low heat for about 5 minutes.
Turn off the heat and stir in the lemon juice then taste and season with salt & pepper if needed.
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