Melt butter with olive oil in a large pot over medium heat. Add onion and celery and saute until vegetables begin to sweat and turn translucent, about 8-10 minutes. Do not allow onions to brown. If they start to brown, reduce the heat. Add garlic and asparagus and saute another 5-8 minutes. Add chicken stock and bring to a boil. Reduce heat and simmer for 30-45 minutes until the vegetables are very soft. Using an immersion blender, puree until smooth. Alternatively, you can carefully transfer soup mixture in batches to a traditional blender and blend until smooth. Return soup in the pot to the stove on medium to low heat and add lemon juice. Stirring, slowly add grated cheese, allowing each addition to melt before adding more. Serve and enjoy! As is the case with most soups, you can make this several days ahead of time and store in the refrigerator. Simply warm before serving.