Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: coarsely chop leeks. cut asparagus into 1 1/2" lengths; set aside. in large saucepan, heat oil over med heat and cook leeks, stirring occasionally, for about 5 minutes. reduce heat and cook for 10 minutes longer or until very soft. stir in lemon rind; cook for 1 minute. add asparagus, stock and 1 cup water; bring to a boil. reduce heat; cover and simmer for 10 minutes until asparagus is tender. remove and set aside 1 cup of the asparagus tips. in blender, puree remaining soup in batches until very smooth. (soup can be covered and refrigerated up to 1 day.) return soup to pot; reheat over low heat. ladle into bowls; garnish with reserved asparagus tips.

Target recipe: trim asparagus; cut stalks into pieces and set tips aside. in large non-stick saucepan, heat oil; saute garlic, onion, leeks and asparagus stalks just until softened, approximately 10 minutes. add stock and potato; reduce heat, cover and simmer for 20 to 25 minutes or until vegetables are tender. puree in food processor until smooth. taste and adjustseasoning with salt and pepper. return to saucepan. steam or microwave reserved asparagus tips just until tender; add to soup. serve sprinkled with parmesan cheese.