Directions

1. Bring about 8 cups of water to a boil. Add asparagus and boil for 4 minutes. In the meantime, prepare an ice bath. Remove asparagus and place in bath. Save 6 to 7 cups of the asparagus water and set aside in a separate bowl, this will be your broth.
2. In the same soup pot over medium heat, add olive oil and butter. Then add leeks, onions and shallots, season with salt and pepper and stir until everything has been coated. Cover the pot and simmer about 15 minutes, stirring occasionally. (You want heat low enough to have mixture soft in texture but have no color). Add in garlic; stirring constantly about one minute. Remove the cover, add asparagus water and simmer another 10 minutes. Toss in the asparagus and cook another 5 minutes uncovered.
3. Next puree soup, if you use a blender you will want to do this step in batches or use an immersion blender. I used the later and loved the little bits left here and there.
4. To serve: Add ½ shredded egg to each bowl, scoop in soup, place asparagus tips on top for garnish. Enjoy.