For the gazpacho, slice the leeks thinly and gently place them in a crock pot with the butter. Mince the asparagus. Add them to the crock pot with the leeks. Add the milk and ¾ cup of cream, salt and pepper. Cook 30 to 40 min, stir and allow to cool.
Prepare the goat cheese, mixing it with the rest of the cream and hot peppers. Season.
For the topping, cut the rest of the raw asparagus and season with salt, hot pepper and hazelnut oil. Toast slices of the baguette.
In the verrine glasses, pour the goat cheese mixture, then the gazpacho. Finish with the raw asparagus mixture.