4 Serves
240 Mins
Submerge the cedar plank in water to soak for at least 20 minutes.
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Vitamin K
65 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
250 µg / 400 µgCalcium
267 mg / 1,300 mgIron
9 mg / 18 mgMagnesium
240 mg / 420 mgPhosphorus
339 mg / 1,250 mgPotassium
2157 mg / 4,700 mgSodium
1576 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
10 µg / 55 µgFiber
10 g / 28 gSugar
7 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
30 gAlcohol
0 g
Preheat the grill to medium-high heat.
Trim the asparagus, place on aluminum foil, drizzle with balsamic vinegar and one tablespoon of olive oil, then seal the foil packet.
Place the asparagus packet on the soaked cedar plank and grill for 10 to 15 minutes until tender.
In a large stockpot, heat the remaining cooking oil and sauté the leeks and garlic until soft and translucent.
Add the diced potatoes to the pot and cover with stock, bringing the mixture to a simmer until the potatoes are tender.
Remove the asparagus tips for garnish, chop the remaining stalks, and stir them into the soup for 3 to 5 minutes to combine flavors.
Blend the soup until smooth using an immersion blender, then season with salt and stir in the lemon juice.
Serve the soup garnished with the reserved asparagus tips and a drizzle of extra virgin olive oil.
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