Rinse the fresh asparagus under cold water and pat dry thoroughly—this helps them grill evenly without steaming. Trim the tough, woody ends from the bottom of each spear by bending them gently until they naturally snap at the tender point, or cut about 1-2 inches from the base. Pat dry again with paper towels to ensure good contact with the grill grates for optimal charring.

Preheat your grill to medium-high heat. Once hot, lightly oil the grates to prevent sticking. Lay the asparagus spears perpendicular to the grill grates and cook for 2-4 minutes per side until they develop deep char marks and become tender when pierced with a knife. The charring adds a wonderful smoky depth to the soup. Work in batches if needed to avoid overcrowding.

Remove the grilled asparagus from the grill and let cool for a minute, then chop into 1-inch pieces. While the asparagus cools slightly, strip the thyme leaves from their stems by running your thumb and forefinger down each sprig. I find it helpful to do this over a bowl so the leaves fall directly in—it's faster than picking them off one by one. Discard the stems.

In a blender, combine the chopped grilled asparagus, chicken stock, coconut milk, thyme leaves, white pepper, and sea salt. Blend on high speed for 1-2 minutes until completely smooth and creamy—the coconut milk combined with the asparagus creates a naturally velvety texture. Work in batches if your blender is small, or use an immersion blender directly in a pot if preferred.

Pour the blended soup into a pot and warm over medium heat for 5-7 minutes, stirring occasionally, until it reaches a gentle simmer. Do not let it boil aggressively, as high heat can cause the coconut milk to separate. Stir in the fresh lemon juice at the end—I always add this last because the acidity is brighter when it hasn't been heated for long. Taste and adjust seasoning if needed before serving.