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1
Submerge your cedar plank in water anywhere from 20 minutes to 4 hours, depending on the thickness and your timing.
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2
Preheat the grill over a medium high heat.
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3
Trim asparagus and lay in aluminum foil.
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4
Drizzle over balsamic vinegar and 1 Tablespoon of the olive oil; wrapping the foil to cover.
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5
Place the asparagus package on the cedar plank, reduce the flame and close the lid of the bbq.
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6
Grill for about 10 - 15 minutes, checking intermittently until tender.
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7
Meanwhile, heat the remaining oil in a large stockpot to sweat the leeks and garlic until soft and translucent but not browned; about 3 - 5 minutes.
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8
Add the diced potato and cover with the stock.
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9
Bring to a simmer and cook until the potatoes are softened.
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10
Remove the best spear tips from the asparagus and reserve for garnish.
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11
Roughly chop the remaining smoky asparagus, add to the simmering soup.
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12
Continue for another 3 - 5 minutes to cook through to merge flavours.
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13
Transfer soup to a food processor or using a immersion blender, combine until smooth.
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14
Season to taste with salt. Stir in lemon juice, if using.
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15
Top each serving with reserved asparagus tips and drizzle over extra virgin olive, basil or leek oil.
