Heat a large soup pot over medium heat.

Once hot, add the olive oil and onion, stir and cook for 2-3 minutes, until soft and translucent.

Add the garlic, stir and cook for 30 seconds.

Add the asparagus and cook for 1 minute, then add the broth (or water), chives, and lemon peels.

Bring soup to a boil, then turn heat down to a simmer and cook until the asparagus is tender, about 10-15 minutes. remove soup from heat and let sit for 10 minutes.

Carefully transfer soup to an upright blender, add the tahini paste and lemon juice.

Blend on high for 1 minute, until smooth and creamy. taste and adjust salt and/or lemon juice.

Return the soup back to the soup pot and bring to a simmer. garnish and serve hot.