Ingredients:

2 tablespoons of olive oil,1

A pinch of sea salt,

One leak. White portion and most of the green cut into thin rings,

1 pound of asparagus stems finely chopped, and

1 1/2 cups of chicken broth.

Directions:

Combine oil, salt, leaks, and cover and sweat over low heat for about five minutes,

And asparagus covered in sweat about five more minutes,

Add chicken stock, cover, and simmer over low heat for 15 minutes,

Transfer to food processor and purée, and

Pass through fine blades of food mill to remove any remaining fibers.