Chop two cups asparagus into one half inch pieces and cook in a large metal soup pot with one teaspoon leek oil and a pinch of salt for three minutes covered on medium heat. Remove asparagus from pot and set aside. Slice one half cup leek whites and saute in soup pot with remaining leek oil from asparagus over medium heat for two minutes. Chop four cups parsnips with skins on and two cups potatoes with skins on. Add parsnips and potatoes to leek whites in soup pot. Stir in one tablespoon leek oil and one half teaspoon salt. Cook  parsnips and potatoes for five minutes stirring often over medium heat. Add six cups of water to parsnips and potatoes, one half teaspoon white pepper, bring to a  boil, reduce to low heat and cook for twenty minutes covered. Mince one tablespoon thyme and two tablespoons chives. Remove soup from heat and let cool for five minutes. Stir in minced thyme and blend soup directly in the pot with a hand blender. Stir in cooked asparagus. Taste and adjust salt and white pepper as desired. Serve sprinkled with minced chives, a slight drizzle of wild leek oil and a dash of sea salt.