Melt the butter substitute in a large stockpot over medium heat.
Add onion and garlic, then season with salt and pepper and cook until onion is translucent and fragrant.
Add the chopped asparagus, then the chicken broth.
Bring to a boil, then reduce heat to low and simmer until asparagus is very tender, about 30 minutes.
Puree the soup using an immersion blender (if you don't have an immersion blender, you can transfer it carefully to a regular blender and puree in batches).
Return soup to pot, stir in lemon juice and the vegan parmesan cheese.
Ladle into bowls, garnish with asparagus tops and more vegan parmesan and serve hot.
