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Place the butter in a medium saucepan and melt it over medium heat. Add the onion, leeks, and celery and cook, stirring occasionally, until they have softened, about 5 minutes.
Add the potato and bay leaf and cook, stirring occasionally, for 5 minutes. Add the stock, bring the soup to a boil, and then reduce the heat so that it simmers. Cook until the potatoes are tender, about 15 minutes.
Place the olive oil in a large skillet and warm it over medium-high heat. Add the asparagus and cook, turning occasionally, until it is bright green and firm, about 4 minutes.
Add the asparagus to the soup and simmer until it is tender, about 5 minutes.
Transfer the soup to a blender or food processor, puree until smooth, and then strain it through a fine-mesh sieve.
Return the soup to the pan, stir in the cream, and season the soup with salt and pepper. Ladle it into warmed bowls and garnish with the Cured Lemon Slices.