Preheat the oven to 450°F.

Grease a 12-cup muffin tin. Drop 5 frozen tater tots into each well and bake for 10 minutes, until softened but not crispy.

While the tots bake, heat the butter and olive oil in a large pan over low-medium heat. Add the sliced leeks with a pinch of salt and cook for 4-5 minutes, until softened.

Stir in the garlic and chopped asparagus and cook for another minute. Season with salt and black pepper, then remove from heat and set aside.

Remove the tots from the oven and let rest for 5 minutes, then rub a shot glass with some olive oil and press into each well to shape the tots into cups. Return to the oven for 5-8 minutes to set the shape.

Layer half of the shredded cheddar into the cups, spoon in the veggie mixture, and top with the remaining cheddar.

Bake for 10 minutes until the cheese is bubbly and the edges are golden.

Remove from the oven, let cool in the tin for a few minutes, then carefully lift the bites out. Serve/top with sour cream, chopped chives, and some lemon zest. Serve immediately so that they’re warm and melty!