Get the woody parts off the bottom of your asparagus, and steam them with the onion (peeled and quartered) over 2.5 cups of boiling water. Steam for about 6 minutes (far more than you might if serving them normally "al dente" -- you want them soft.
Place half of steamed asparagus, half the onion, half the coconut milk and half the salt and pepper (fresh ground sea salt and fresh cracked pepper are delicious, but "regular s&p" will do) into the blender -- don't blend yet.
Add 2 bouillon cubes to the water in which you steamed the asparagus/onion boil until the bouillon cubes are dissolved, and add 1/2 cup of the bouillon to your blender, and reserve another 1/2 cup and place the rest of the bouillon in a soup pot.
Blend it on high -- you want a puree.
Once blended, return the blended mixture to the bouillon in the soup pot through a strainer (this may take a while, feel free to encourage the process with a spatula).
Repeat with the rest of the asparagus, onion, coconut milk, salt, pepper and bouillon.
Once all ingredients are strained through into the soup, reduce heat to low, place the rosemary into a single-serving tea strainer/infuser and let the rosemary infuse into the soup for 45 minutes.