Asparagus soup with poached eggs and Grana toast

Ingredients

For 1 serving

• Asparagus250 g
• Potatoes80 g
• Spring onions2
• Eggs2
• Vegetable broth450 ml
• Extra virgin olive oil8 g
• Grana Padano15 g
• Whole wheat bread1 slice
• Saltto taste

Contains: gluten, lactose, eggs, celery,

In season: April – June

Method

1. Warm the vegetable stock. Wash the asparagus, snap off the woody base, cut off the tips and set them aside; slice the stalks into rounds. Thinly slice the spring onions; peel the potatoes and cut them into 1 cm dice.
2. Heat the olive oil in a pan over medium heat and fry the spring onions for 2–3 minutes, until soft. Add the asparagus stalks, potatoes, hot stock and a pinch of salt and cook for 15 minutes over medium-low heat, until the potatoes are tender.
3. Blend with a stick blender until smooth, return to the heat, add the tips and cook for 4 minutes, until tender but still green; adjust the salt.
4. Bring the soup to a gentle simmer, make a hollow for each egg and crack the eggs in one at a time; cover and cook for 4 minutes, until the whites are set and the yolks still soft.
5. Meanwhile toast the wholemeal bread and sprinkle it straight away with grated Grana Padano, which melts slightly on the hot bread. Serve the soup with the eggs and the bread.