In a heavy duty medium pot heat the olive oil and then, cook the leek and garlic over moderately low heat, stirring, until the leek is softened. About 4 minutes.
Add in asparagus, broth and 2 tablespoons dill. Simmer mixture, covered, for 10 to 12 minutes, or until asparagus is very tender.
Purée two-thirds of the mixture in the Vitamix or blender until it is very smooth.
Stir the purée into the mixture remaining in the pan. Season with salt and pepper to taste.
Serve your soup with a garnish of dill a tablespoon of cashew cream.