Wash the asparagus and chop in half.
In a large saucepan, heat ghee over medium heat.
Add garlic and onion and sauté until soft, about 2 minutes.
Add asparagus, salt, and pepper, and cook stirring for 5 minutes.
Pour in bone broth, cover, and let it come to a simmer.
Turn down the heat to medium low and simmer for 15 minutes until the asparagus is cooked through and soft.
Use an immersion blender to blender the contents until smooth. If you don't have an immersion blender, you can transfer the contents to a regular blender to blend. Return back to the pot.
Stir in coconut milk and lemon juice.
Taste to add more salt, pepper, and/or lemon juice, before serving.