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In a large soup pot, saute the leek, shallots and garlic in butter until tender.
Add the asparagus stems, stock, and potatoes. Simmer until the asparagus and potatoes are tender - about 30 minutes
Puree the soup with a high powered blender or immersion blender. Strain the soup through a fine mesh sieve to remove the asparagus fibers.
Stir in the evaporated skim milk, True Lemon, and salt.
Garnish each serving with a Parmesan crisp.*
*For crisps, grate Parmigiano Reggiano, using a third cup grated for every crisp you want to make. Heat a non-stick pan to medium or slightly higher. No oil is needed. Sprinkle Parmigiano evenly over the pan and melt for 2-3 minutes, until the cheese browns a little. When melted and slightly brown, remove to a paper towel to cool.