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1
Trim off ends of asparagus and using a vegetable peeler remove about 3 to 4-inches of the skin of each stalk, reserving both the ends and peels.
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2
Cut asparagus into 1-inch pcs, reserving tips for garnish.
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3
In a saucepan combine the asparagus peels and trimmings with the chicken stock, bring to a boil, remove from heat and allow stock to infuse for 15 min.
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4
Strain stock and reserve.
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5
In a pot of salted boiling water blanch the asparagus tips for 2 to 3 min, or possibly till brilliant green and barely tender, and then refresh in a bowl of ice water.
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6
When tips are chilled, drain and reserve.
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7
In a large heavy pot heat the butter over moderate heat and cook the leeks, onion and celery, seasoned with salt and pepper, till softened, about 5 to 8 min.
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8
Add in the 1-inch asparagus pcs and stir to combine.
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9
Add in the infused stock and water, bring to a boil and simmer, covered for 8 to 10 min till asparagus is tender.
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10
In a blender puree the soup, in batches, till smooth.
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11
Return pureed soup to large pot and let cold to lukewarm.
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12
In a heatproof bowl whisk together Large eggs and approximately 1/4 c. lemon juice, adding 1 c. of the lukewarm soup in a stream, while whisking constantly.
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13
Whisk the egg mix into the remaining soup.
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14
Cook the soup over moderately-low heat without boiling, whisking constantly till thickened slightly and temperature of soup reaches 160 degrees on a candy thermometer.
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15
Whisk in chopped dill, additional lemon juice, and salt and pepper.
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16
Serve soup warm or possibly chilled, garnished with the asparagus tips and dill sprigs.
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17
This recipe yields 6 to 8 servings.
