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Trim tips of asparagus spears and set aside. Cut remainder of stems into 1-inch pieces. Prepare ice bath.
In small saucepan, bring 2 1/2 cups of salted water to . Blanch asparagus tips until tender (1-2 minutes ); shock tips in ice water. Reserve cooking liquid (about 2 cups). Set aside tips for garnish.
Warm oil in 1-gallon sauce pan. Add leeks with pinch of salt and sweat over medium-low heat for 7 to 10 minutes or until soft but not brown. Add oats, asparagus stems, reserved cooking liquid with enough water or stock to equal 4 cups. Add bouquet garni and bring to . Lower heat and , partially covered for about 30 minutes or until oats are soft.
Remove bouquet garni and discard. Puree soup in blender until very smooth.
Return soup to pot; thin if desired with water or stock. Adjust seasonings with salt, pepper and lemon juice. Add butter if desired for richer consistency.
Pour soup into bowls and garnish with chopped parsley and reserved tips.
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