Preheat oven to 400F
Line a baking sheet with foil (to make cleanup easier). Spread the asparagus in a single layer. Drizzle lightly with olive oil and season with salt & pepper. Toss to coat and then return to a single layer.
Bake the asparagus for about 12 minutes.
Remove from the oven and set aside.
In a medium saucepan or pot, heat the 3 teaspoon of olive oil.
Add the garlic and shallots and saute until the shallots are translucent. Do not allow the garlic to brown or it will be bitter.
Add peas, chicken stock and half & half and heat for about 5 minutes.
Transfer the soup and the asparagus to a high-powered blender and puree until smooth (or you could add the asparagus to the soup and use an immersion blender to puree it right in your pot)
Return the soup to the pot and heat over medium-low heat just until it starts to simmer (do not let it come to a boil)
Add Parmesan cheese and whisk until blended.
Remove from heat and add the lemon juice.
Top with herbed croutons and additional Parmesan cheese (if desired)