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1
Cut asparagus stalks into thirds, separating tips, middles and ends.
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2
In a medium pot, bring 2 cups salted water to a boil.
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3
Add tips and cook until just tender, 3 to 4 minutes.
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4
Use a slotted spoon to transfer to a bowl of ice water to cool.
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5
Drain and reserve for garnish.
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6
Separate dark green leek tops from bottoms.
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7
Thinly slice the white leek bottoms and set aside.
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8
In a saucepan, combine leek tops, stock, asparagus bottoms and bay leaf.
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9
Simmer for 10 to 20 minutes; strain, discarding the solids and saving the stock.
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10
Return empty pot to medium-low heat.
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11
Add oil, white leek slices and rice.
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12
Cook, stirring frequently, until leeks are golden, about 5 minutes.
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13
Pour in 1 cup of the stock.
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14
Simmer for 10 minutes.
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15
Add remaining stock and asparagus middles.
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16
Simmer, covered, over low heat, until asparagus is completely tender, 7 to 10 minutes.
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17
Press soup through a food mill (or puree in a blender, then strain through a coarse mesh sieve; nothing too fine, you want a little texture here).
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18
Return soup to pot.
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19
Season with salt, pepper and lemon juice to taste.
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20
Cover to keep warm.
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21
Heat oven to 350 degrees.
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22
Place bread slices on a baking sheet and toast, turning halfway through, until bread is golden and dry to the touch, about 10 minutes.
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23
While bread toasts, season ricotta with tarragon, salt and pepper.
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24
Rub hot crostini with the cut side of the halved garlic cloves and slather with ricotta.
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25
Ladle soup into warm bowls and garnish with the asparagus tips.
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26
Serve with crostini.
