Babaganosh

1 In a large soup pot, heat the olive oil and add the chopped leek and minced garlic. Saute over medium heat for about 7-10 minutes, or until the leek starts to soften.  
2 Add the asparagus and vegetable stock. Bring to a boil and then lower the heat and let simmer for 10-15 minutes, or until the asparagus is very tender. Remove from heat and add the lemon juice. Allow the soup to cool a bit before blending.
3 Carefully transfer the soup to a blender (reserve a few asparagus tips for garnish, if you like!), and process until the soup is smooth and creamy. If it is too thick for your liking, add water in small increments and blend again (up to 1 cup water). Add the grated Parmesan cheese and pulse for 1-2 seconds to mix. Season with salt and pepper to taste. 
4 Garnish with additional grated Parmesan cheese. Serve hot, warm, or chilled.