Submerge a food safe cedar plank in water anywhere from 20 minutes to 4 hours, depending on the thickness of the wood and the amount of time you have.

Preheat the barbeque grill over a medium high heat.

Wash and trim asparagus, place in a bowl and drizzle over balsamic vinegar and 1 Tablespoon of the olive oil.

Place the asparagus on the cedar plank on the barbecue. Reduce the heat to medium and close the lid.

Grill for about 10 – 15 minutes, checking intermittently until tender. Have a glass of water or spray bottle handy to extinguish any possible flames along the cedar plank.

Meanwhile, heat the remaining tablespoon of oil in a large stockpot to medium, add the leeks and garlic sautéing until soft and translucent but not browned; about 3 – 5 minutes.

Add the diced potato and cover with the stock.

Bring to a simmer and cook until the potatoes are softened.

Remove the best spear tips from the cooked asparagus and reserve for garnish.

Roughly chop the remaining smoky asparagus, add to the simmering soup. Continue for another 3 – 5 minutes to cook.

Add the diced potato and cover with the stock. Bring to a simmer and cook until the potatoes are softened.

Remove the best spear tips from the cooked asparagus and reserve for garnish. Roughly chop the remaining smoky asparagus, add to the simmering soup. Continue for another 3 – 5 minutes to cook through to merge flavours.

Transfer soup to a food processor or using an immersion blender, combine until smooth.

Season to taste with salt. Stir in lemon juice.

Top each serving with reserved asparagus tips and drizzle over extra virgin olive oil.