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2 Lbs asparagus (peel the spears with a vegetable peeler if they are thicker than 1/2 inch.)
3 Tbs butter
2 small leeks, white and light green parts only, halved lengthwise and sliced thin
3-1/2 cups chicken broth
1/2 cup peas (peas give the soup a subtle sweetness and a boost of green)
2 Tbs grated parmesan cheese
1/4 cup heavy cream
1/2 tsp lemon juice
Cut tips off asparagus spears and chop stalks into 1/2-inch pieces. Melt 1-1/2 tablespoons butter in Duch oven over medium-high heat. Add asparagus tips and cook, stirring occasionally, until just tender (about 2 minutes) set aside.
Add remaining butter, asparagus, leeks, 1/2 teaspoon salt and 1/8 teaspoon pepper to empty pot and cook over medium-low heat, stirring occasionally until vegetables are soften (about 10 minutes).
Add broth to pot and bring to boil over medium-high heat. Reduce heat to medium-los and simmer until vegetables are tender (about 5 minutes). Stir in peas and parmasean.
Puree soup in blender in 2 batches and return to pot. Stir in heavy cream, lemon juice, and asparaghus tips and cook until heated through (about 2 minutes). Season with salt and pepper. Serve.
Soup can be refrigerated in an airtight container for 2 days.