Basic and delicious. If you want to make this creamy, add a few tablespoons of heavy cream or creme fraiche at the end or toss in a few cauliflower florets OR ¼ cup cooked white beans when cooking the asparagus and leeks
2 tablespoons olive oil
1 pound asparagus, tips cut and set aside, remaining stalk cut into 1- inch pieces
1 large leek, coarsely chopped
1 quart chicken or veggie stock
2 teaspoons kosher salt
½ teaspoon ground black pepper
2 tablespoons butter
¼ cup orange juice
In a large pot, heat olive oil over medium heat until shimmering. Add the asparagus and leek and cook, covered, for about 8 minutes or until the vegetables are tender.
Add stock, salt, and pepper and continue cooking over medium heat until the stock has reduced by about 1/3rd.
Meanwhile, in a large saute pan, heat the butter and orange juice over medium heat.
Add asparagus tips and cook until the tips are tender and the orange juice is syrupy. Remove from heat and set aside.
Remove from heat and allow to cool slightly before pureeing in a Vitamix. Puree until velvety and smooth.
Add cream if using.
Divide among 4 bowls and garnish with asparagus tips. Serve immediately.