Coarsely chop the onion. Break off the ends of the asparagus. They should just snap off.
Saute onion in the 1 Tbsp of Olive Oil until translucent (roughly 5 minutes)
Put the asparagus in with the oil and onion. Give everything in the pot a stir.
Add the chicken broth to the pot- turn the heat up high. Cook the vegetables in the broth for 10 minutes (uncovered).
Place broth and vegetables in a blender (or use an immersion blender in the pot) and puree until smooth (approximately 2 minutes).
Add seasonings to taste.
Serve warm
