- 50g/2oz flat leaf parsley leaves, picked
- 50g/2oz butter
- 1 shallot, finely chopped
- 250g/9oz frozen peas
- 150g/5oz asparagus trimmings
- 500ml/18fl oz vegetable stock
- 75ml/3fl oz double cream
- 2 tbsp parsley cress
- 2 tbsp extra virgin olive oil
- 1 tbsp white wine vinegar
- 4 eggs
- 4 tbsp olive oil
- 200g/7oz salsify, peeled and cut into 2cm/1in batons, kept in acidulated water
- 300g/11oz asparagus spears
- For the broth, bring a pan of salted water to the boil, add the parsley and blanch for 30 seconds, drain, then refresh in iced water.
- Drain the blanched parsley, squeeze dry then roughly chop and set aside.
- Heat a frying pan until hot, add the butter and onion and fry gently for a few minutes until just softened.
- Add the peas, asparagus and stock and bring to the boil. Add the chopped blanched parsley.
- Ladle the broth, in batches, into a blender and blend to a fine broth.
- Strain through a fine sieve into a clean saucepan, and heat again up to a simmer – check the seasoning, and add salt and freshly ground pepper to taste.
- For the garnish, bring a large pan of water to the boil. Add the vinegar and a pinch of salt. Set a bowl of iced water alongside.
- Boil the eggs in the water for five minutes exactly, then remove from the pan with a slotted spoon and chill in iced water briefly.
- Remove the eggs from the ice-water, one by one, gently crack the shell, and carefully peel the egg, removing all the shell.
- Heat a frying pan until medium hot, add half the olive oil and the salsify and stir fry for 3-4 minutes until tender and golden-brown.
- Bring a pan of salted water to the boil, add the asparagus spears and blanch for 2 minutes.
- Drain the asparagus spears and toss with a little olive oil.
- Heat a griddle pan until hot, add the asparagus and char on each side for a couple of minutes.
- To serve, pile the asparagus and salsify into the centre of a soup plate then ladle the broth around.
- Carefully place the egg in the centre of the pile of asparagus and cut the top off.
- Garnish with the parsley cress and a drizzle of olive oil.