- In heavy stockpot, saute leeks and garlic in olive oil until limp. Add lemon zest and rice and saute 3 minutes.
- Carefully add chicken broth and bring to boil. Add asparagus, again bring to boil, then reduce heat, cover, and simmer 10 minutes. Add lemon juice and asparagus tips. Simmer 2 minutes. Add spinach, at bit at a time, cooking only until spinach is slightly wilted. Season with salt & pepper.
- Ladle into big bowls and garnish with plenty of freshly grated Parmesan cheese. (8 servings)