1. Place asparagus spears in a saucepan.
2. Cover with water and place on medium heat.
3. Cover pan and allow asparagus to cook 5 to 6 minutes or until just tender. (Or use steam method if you are able.)
4. In another saucepan, over medium heat, place lemon juice and yogurt.
5. Heat, stirring occasionally, until yogurt is smooth and cream is heated through.
6. Drain asparagus and place in serving bowl.
7. Cover asparagus with raspberry cream.
8. Serve warm.