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In a large saucepan, melt butter over medium heat.
Add onion, celery and garlic. Cook, stirring frequently, until vegetables soften, 6 to 7 minutes.
Stir in 5 cups water, sliced asparagus and peas.
Bring to a boil, lower heat and simmer until asparagus is very tender, about 15 minutes.
Working in small batches, purée soup in a blender.
Strain the soup through a sieve, pressing down on any solids with the back of a spoon to remove as much liquid as possible.
Pour it back into the pot. Place over medium heat until just simmering. Stir in salt and lemon juice.
Run a vegetable peeler over the reserved asparagus stalks, making asparagus ribbons.
Ladle the soup into bowls and drizzle the top of each with a little cream, if using.
Top with a few asparagus ribbons and dill.