- In a large stockpot or Dutch oven, heat the oil. Saute the shallot and leek over medium-high heat until soft, about 5 minutes. Add the garlic and cook 1 minute more, until fragrant. Pour in the wine and salt. Simmer until reduced by half, scrapping up any brown bits on the bottom of the pan. Stir in the potatoes and cover with stock. Bring to a boil over high heat. Reduce to a simmer and cook until the potatoes are fork tender, about 15 to 20 minutes.
- Add the asparagus pieces and remove from the heat. Let stand 5 minutes, then puree with an immersion or stand blender until very smooth. Taste for seasoning. Serve warm or at room temperature with spring herbs and a drizzle of olive oil for garnish.
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