Take a tip and make the most of asparagus season, writes Tom Kitchin as he gives us this recipe for Asparagus soup, poached egg and raw asparagus

  • 35
  • 4
  • Medium
For me, the introduction of asparagus to my menus captures the joy of working with the seasons – the asparagus season lasts less than two months, so I’m always eager to make the most of it while it’s at its very best. It also comes at a time when a new season is approaching and everything starts to feel that bit brighter and lighter. It’s such a glorious vegetable to work with, I never ever get bored preparing or cooking asparagus – so delicious, so vibrant, so versatile and so stunning in colour when you cook with it in all different ways. Though the season is short, every year I come up with a new dish or I discover a new marriage of flavours which celebrates this wonderful vegetable. That’s what I love about cooking – the best dishes can come about when you least expect it.

Ingredients

  • 1 small onion, sliced
  • 30g unsalted butter
  • 500g asparagus, chopped
  • 300ml chicken stock
  • 20g crème fraîche
  • 4 eggs
  • olive oil
  • sea salt and cracked black pepper
  • 8 spears of asparagus to garnish
  • dash of white vinegar

Method

To make the soup

1 Add the butter and onion to a heavy-bottomed pan and sweat for 3-4 minutes. Add salt and 500g of chopped asparagus. Cook on a high heat for a further 2-3 minutes with a lid on.

2 Add the chicken stock and keep on a high heat until cooked. Once cooked, blend as quickly as possible to reserve a nice green colour.

To poach the eggs

3 Bring a pan of water to the boil and add the vinegar and a pinch of salt. Gently whisk the water to create a whirlpool effect, then drop in the eggs and cook for 3-4 minutes for soft yolks. Remove the eggs and place them on kitchen paper to drain.

4 Slice the eight spears of asparagus either lengthways or into chunks.

5 Serve the soup in bowls and garnish with the poached eggs, crème fraîche, olive oil, black pepper and two spears of raw asparagus to each bowl.

Vonshef

About The Author

Tom Kitchin

Tom Kitchin is a Scottish chef and owner of restaurant The Kitchin, where he became the youngest winner of a Michelin star. He has previously worked with several Michelin starred chefs including Alain Ducasse and Pierre Koffmann.

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About The Author

Tom Kitchin

Tom Kitchin is a Scottish chef and owner of restaurant The Kitchin, where he became the youngest winner of a Michelin star. He has previously worked with several Michelin starred chefs including Alain Ducasse and Pierre Koffmann.