Chop the asparagus reserving the tips for later.
Slice the onion into large slices.
Chop the celery and the garlic.
Put the asparagus, onion, garlic, celery, and water in to a large saucepan.
Bring the water to a boil, then reduce to medium heat and cook another 15 min or until the vegetables are tender.
Put the contents of the saucepan into a blender.
Cut the avocado in half lengthwise around the pit and twist open, remove the pit and scoop out the avocado flesh and mash it in a small bowl.
Add the almond milk, mashed avocado, and lemon juice to the blender.
Process until the soup is nice and smooth.
Return the soup to the saucepan and add the asparagus tips to the pot.
Cook over medium heat until the soup thickens and is heated through.
Season to taste with salt and fresh cracked pepper.
Serve. Now sit down and enjoy your delicious cream of asparagus soup.