• Wash and thinly slice the leeks (white part only) and set aside.

  Wash and cut asparagus, saving some of the tips to cook and use as garnish.
• Heat 2 tbsp. of olive oil in a heavy bottomed pot over medium-high.

  Add the leeks, lemon pepper and salt. Sauté for 5 minutes.
• Add the wine, and cook to allow the alcohol to evaporate (about 10 minutes).
• Add the chopped asparagus, sauté for 5 minutes.
• Add the chicken stock, bring to a boil, reduce heat to medium and cook until asparagus is fork tender. (about 15-20 minutes).

For the Asparagus Tips:

• While the soup is cooking, sauté the asparagus tips in a pan with the additional 1 tbsp. of olive oil. Set aside till ready to use.
• Once  the asparagus is cooked, remove the soup from heat.

  Purée until smooth (using your preferred method).
• Add the Parmesan cheese, and mix to combine.
• Ladle soup into serving bowls. 
• Garnish with the asparagus tips, several drops of lemon flavoured olive oil and a few Parmesan crisps.
• ENJOY!