In a large saucepan over medium-high heat, warm the oil, and sauté the garlic, leeks, and 1/4 teaspoon of the salt for 3 to 4 minutes, until the leeks are translucent. Add the vegetable broth and the cauliflower, increase the heat to high, and bring just to a boil. Reduce the heat to medium and simmer, uncovered, for about 10 minutes, until the cauliflower is al dente. Add the asparagus, pepper, and the remaining 3/4 teaspoon salt and simmer for about 5 minutes more, until the asparagus is tender but still crisp.

Remove the saucepan from the heat and allow the soup to cool a bit; stir in the almonds.

Pour the soup into your blender in batches and puree on high for 30 to 60 seconds, until smooth and creamy. (For conventional blenders, remove the center cap in the lid and cover the opening with a kitchen towel so steam can escape while you blend.)

Return the soup to the saucepan, stir in the lemon juice, add salt and pepper to taste, and warm over medium-low heat.

To serve, ladle the soup into bowls and pass lemon juice at the table.