Combine asparagus & stock in a medium pot. Boil covered, over medium-low heat, until asparagus becomes tender - about 20 min. Then, reduce heat to low.

Place a medium skillet over medium-low heat, and melt canna-butter. Add 1 cup of leeks & garlic, and cook until leeks become tender - about 7 - 9 min.

Combine leek mixture with asparagus mixture. Add half-and-half. Cook over low heat for about 5 min.

Tip: Do not wash skillet after.

Remove pot from heat, and allow soup to cool slightly.

Place skillet on medium heat, and add canola oil. When oil is warmed through, add remaining leeks - ½ cup - and cook until golden brown & crispy - about 2 - 3 min.

Remove leeks, using a slotted spoon, to a clean, dry paper towel or dish towel, to drain.

Puree soup in a food processor or blender.

Note: An immersion blender can be used, directly in the pot.

Pour blended soup back into pot, and warm it over medium-low heat.

Garnish soup with frizzled leeks & lemon zest. Sprinkle with salt & pepper, before you serve it.