Preparation

• Rinse the fresh asparagus under cold water and pat dry thoroughly. Trim the tough, woody ends from the bottom of each spear by bending them gently until they snap at the tender point, or cut about 1-2 inches from the base.
• Preheat your grill to medium-high heat. Once hot, lightly oil the grates to prevent sticking.
• Lay the asparagus spears perpendicular to the grill grates and cook for 2-4 minutes per side until they develop deep char marks and become tender when pierced with a knife.
• Remove the grilled asparagus from the grill and let cool for a minute, then chop into 1-inch pieces.
• Strip the thyme leaves from their stems.
• Combine the chopped grilled asparagus, chicken stock, coconut milk, thyme leaves, white pepper, and sea salt in a blender and blend until smooth.
• Pour the blended soup into a pot and warm over medium heat for 5-7 minutes, stirring occasionally. Stir in the fresh lemon juice at the end.