Peel stalks of 1 bunch asparagus into ribbons with potato peeler. Toss with 1 tbsp lemon juice, 1 tsp lemon zest, 2 tbsp extra-virgin olive oil and 1/4 tsp salt. Add shaved parmesan and nuts.
Sauté 2 diced leeks in 1 tbsp butter. Add 2 peeled, diced potatoes, 1 bunch asparagus, chopped and 4 cups vegetable broth. Cook until tender. Add 1/2 cup heavy cream. Blend until smooth. Serve chilled.
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