ASPARAGUS SOUP WITH POACHED EGG

Preparation 30 minutes Cooking around 30 minutes

This delicate soup is perfect for making the most of homegrown British asparagus at its very best.

1.4KG ASPARAGUS, WOODY ENDS DISCARDED 50G UNSALTED BUTTER 8 SPRING ONIONS, FINELY SLICED 2 TBSP PLAIN FLOUR 1.8L VEGETABLE STOCK 1 LEMON, HALVED (ANY PIPS REMOVED) SMALL BUNCH PARSLEY, ROUGHLY CHOPPED 150ML DOUBLE CREAM 8 MEDIUM EGGS OLIVE OIL, TO DRIZZLE (OPTIONAL)

1 Trim the asparagus tips from the stalks and chop into 2.5cm lengths. In a pan, melt the butter; fry the tips for 3 minutes until soft. Remove and reserve.

2 Put the pan on the heat, add the spring onions and fry for 3-5 minutes. Add the asparagus stalks and fry for 2 minutes. Stir in the flour and cook for 1 minute. Gradually add the stock, then the lemon and parsley. Bring to the boil, then reduce the heat and simmer for 10 minutes. Discard the lemon halves.

3 Use a stick blender or transfer the soup to a blender in batches and purée until smooth. Return to the pan; stir in the cream. Season; keep warm over a low heat.

4 Poach the eggs in a pan of gently simmering water for 3-4 minutes until the whites are set and the yolk is soft. Lift an egg out with a slotted spoon and transfer to a shallow dish of warm water. Repeat.

5 Ladle the soup into bowls; top with a poached egg. Divide the asparagus tips among the bowls; season.