How to Make It
Heat butter in a Dutch oven over medium. Add asparagus and leeks; cook 5 minutes, until softened. Add garlic, salt, pepper, and oats; cook 2 minutes. Add vegetable broth and water; bring to a boil, reduce to simmer and cook over medium for 20 minutes, stirring occasionally, until most liquid is absorbed.
Stir in peas, onion, lemon zest, lemon juice, basil, and cheese. Cook 5 minutes. Divide evenly into 4 bowls. Top each with one soft-boiled egg. Garnish with additional basil and green onion, if desired.