Asparagus Soup from Around My French Table by Dorie Greenspan
Here is what I did. Put olive oil and butter in a pan. Add leeks, onion, shallot, garlic and cook for 5 minutes. Add asparagus and cook for another 5 minutes. Add chicken broth, bring to a boil and simmer for 30 minutes. Puree soup in blender and serve.
To see what French Fridays with Dorie thought go here.
To see the Food and Wine recipe go here.