Preheat your oven to 205c and spread asparagus on a tray. Drizzle with your oil of choice and season lightly with salt and pepper.
Roast for 15 minutes and set aside.
Heat a large pot over a medium heat. Once hot, add 2 Tbsp of oil along with your garlic and shallots. Season with salt and pepper and stir. Cook for a few minutes or until fragrant and translucent. Important: reduce your heat if your garlic starts to brown!
Add your peas, vegetable stock and almond milk and season with salt and pepper once again.
Transfer everything into a blender (including your asparagus) and blend until smooth and creamy. Transfer back into the pot and bring to a medium heat and simmer.
Add your nutritional yeast and whisk. At this point, bring your heat down low and season to taste. Add your lemon juice and serve.