Spring Asparagus, Pea & Parsley Broth with Sautéed Asparagus and Soft-Boiled Egg

Fresh asparagus with a soft‑boiled egg is an early summer classic. Make the most of the short season by serving it simply and brightly.

Ingredients

For the broth:

• 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

For the garnish:

• 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

Preparation method

1. Start the broth: bring a pan of salted water to the boil, add the parsley and blanch for 30 seconds. Drain and refresh in iced water to stop the cooking.

2. Drain the parsley, squeeze out excess water, roughly chop and set aside.

3. Heat a frying pan until hot, add the butter and shallot and fry gently for a few minutes until softened but not coloured.

4. Add the peas, asparagus trimmings and vegetable stock, then bring to the boil. Stir in the chopped blanched parsley.

5. Work in batches: ladle the hot mixture into a blender and blend until completely smooth.

6. Pass the blended broth through a fine sieve into a clean saucepan, return to a gentle simmer, stir in the double cream and check seasoning. Adjust with salt and freshly ground black pepper to taste.

7. For the garnish, bring a large pan of water to the boil and add the white wine vinegar and a pinch of salt. Prepare a bowl of iced water alongside.

8. Gently lower the eggs into the boiling water and cook for exactly five minutes for a soft set white with runny yolk. Remove with a slotted spoon and briefly chill in the iced water.

9. When cool enough to handle, crack and carefully peel each egg, removing all shell fragments so the egg remains intact.

10. Heat a frying pan over medium heat, add half the olive oil and stir‑fry the salsify for 3–4 minutes until tender and golden‑brown. Season lightly.

11. Bring a separate pan of salted water to the boil, add the asparagus spears and blanch for 2 minutes until bright and barely tender. Drain and toss with a little olive oil.

12. Heat a griddle or heavy‑based pan until smoking, add the asparagus and char on each side for a couple of minutes to develop colour and a hint of smokiness.

13. To serve, pile the charred asparagus and golden salsify in the centre of warm soup plates and ladle the hot pea and asparagus broth around them.

14. Gently place a peeled soft‑boiled egg on top of the vegetable pile and slice off the top or cut through at the table so the yolk spills into the broth.

15. Finish with a scattering of parsley cress and a light drizzle of extra virgin olive oil for shine and flavour.