1 leek plant
1 bushel of asparagus
2 cups veggie broth
1 table spoon Butter
1 table spoon olive oil
Salt & pepper

First cut leek and asparagus into smaller less then 2 inch pieces.

Melt butter with olive oil
Sauté leeks until semi translucent.
Brown asparagus
Add salt and pepper
Heat veggie stock separately
Combine after asparagus is browned
Cook until asparagus is tender
Blend.
Serve with toast.