Save a few of the peas for garnish and place the rest in the pot along with the asparagus, vegetable broth, coconut milk, 1 teaspoon salt, and ½ teaspoon pepper. Raise the heat and bring to a boil. Pour the mixture into a blender, working in batches if necessary, and blend until smooth. Pour the mixture back into the pot, heat until hot, and stir in the tamari and lemon juice. Season to taste with additional salt and pepper, if necessary.