Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Grease a 9-inch (23-cm.) round oven-to-tableware dish. 

Heat oil in a large skillet over medium heat. Add diced leek and sauté for six minutes. Raise the heat and stir as you allow the leek to turn golden.

Add in the asparagus and season with half the salt and pepper. Continue to cook and stir for two additional minutes. Remove from heat and transfer to prepared baking dish.

In a medium-sized bowl place flour, remaining salt and pepper, non-dairy milk, eggs, and soy sauce. Whisk and mix into a smooth batter. Pour batter evenly over asparagus and leek mixture.

Sprinkle with cornflake crumbs if desired. Bake 45 minutes until golden on top.