Instructions: Heat the oven to 400 degrees.

Rub the eggplant halves with the cut clove of garlic, 2 tablespoons of the olive oil, and salt and pepper to taste. Place in a baking dish and roast until the eggplant halves are browned and have softened, about 20 minutes.

Meanwhile, cook the celery, onion, leeks, shallots and chopped garlic in a heavy pot with the remaining 2 tablespoons of olive oil over medium heat until translucent, 15 to 20 minutes. Add the white wine and cook until all the liquid has evaporated, about 10 minutes. Add the vegetable stock and continue to simmer.

Peel the eggplant and add the flesh to the pot. Add the asparagus and simmer until the asparagus is very tender, about 15 minutes. Add the pesto sauce. Puree the soup in batches in a blender until smooth. Season with salt and pepper. Garnish each serving with the shaved Parmesan.

This recipe yields 8 to 10 servings.

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