Wash and trim leeks, green onions or shallot. I always choose the skinniest asparagus available, I break them and not cut them, where the stem bends and breaks is where you will get the tastiest part. Set a few tops aside for garnishment
Sauté the leeks, green onions or shallot, asparagus and olive oil until onions appear clear. About 5 minutes.
Add water or vegetable broth and bring to a boil then reduce to simmer 20 minutes.
Let cool to a safe blending temperature.
Blend in blender till smooth and creamy.
Serve warm or as a chilled soup