Remove the bottom rubber band from both bunches of asparagus, but leave the top one on. Snap off the woody bottom of one stalk of asparagus at its natural breaking point by holding it in the middle with one hand and snapping the bottom off with the other.

Keep the top rubber band on the bunch, then line up the stalk with the snapped bottom with the rest of the bunch. From there, cut the remaining bottoms off at the same point and discard.

Line up the tips and cut to remove, then set aside in a bowl. Cut the asparagus stalks into 1-2" pieces.

Fill a medium pot with water and bring to a boil over high heat. Add the asparagus tips and reduce the heat to medium. Cook for 2-3 minutes or until just tender. Remove the asparagus tips from the pot with a slotted spoon and place in a bowl of ice water until cool, then drain well.

Heat the butter in a large soup pot or Dutch oven over medium heat. Add the leeks and cook for 5 minutes until softened. Add the garlic and cook for 30 seconds more.

Add the vegetable stock and bring to a boil. Once boiling, add the chopped asparagus stalks and reduce the heat to medium. Continue to cook for about 8-10 minutes or until tender.

Remove from heat and purée with an immersion blender or in a blender or food processor. Stir in the lemon juice, salt and pepper and heavy cream, and stir well to combine. Serve warm garnished with chopped fresh chives and the reserved asparagus tips and enjoy!