First, boil the diced potatoes. While the potatoes are cooking cut up the asparagus so that they are about an 1 ½ inches long. The heads of the asparagus will later be used as garnish so I start by cutting from the top to the bottom to ensure that the heads are all about the same size.
Once the potatoes are a few minutes away from being tender add the asparagus to the boiling pot of potatoes. Continue to boil the asparagus and potatoes for 2-3 minutes until tender. During this time fill a small bowl with ice and water.
Drain the potatoes and asparagus into a colander. Working quickly and carefully blanch the asparagus heads by picking them out of the colander and placing them in the ice water – adding more ice as needed. This will shock the asparagus, keeping it from overcooking, and ensuring that they stay a vibrant green color.
Melt the 2 tablespoons of butter in the pot that you cooked the potatoes and asparagus in at medium heat. Then add ½ cup half and half, ½ cup vegetable broth, 1 cup milk, 1 tablespoon cream cheese, 2 deli slices of havarti cheese, and 2 tablespoons gorgonzola cheese. Once melted add the potatoes and asparagus from the colander and blend the ingredients together using a hand blender.
Next, stir in 1 teaspoon black pepper, 1 teaspoon salt, 1 teaspoon crushed dried parsley, and 1 heaping teaspoon pesto.
Serve with a sprinkling of pepper, Gorgonzola cheese, and a few heads of asparagus.