Heat a Dutch oven over medium heat. Add 1 tablespoon of olive oil and onion and cook for 3-4 minutes. The onion should become soft and translucent. Add the garlic and cook for an additional minute.

Add the broth, asparagus, salt, and pepper. Bring to a boil and then reduce the heat to a simmer. Cook for 15 minutes.

Using an immersion blender, blend the soup until smooth.

Stir the ricotta cheese and lemon juice. Cook for another 5 minutes.

Add the remaining tablespoon of olive oil to a small pan. Add the green onion to the pan and cook for 1-2 minutes.

To serve, garnish with fresh dill and green onions.