Poached egg on toast

A super healthy, super tasty way of squeezing the last out of this season's asparagus crop! You could even make a big batch and freeze it!

Ingredients 

(Serves 4)

800g asparagus (woody ends removed)

2 white onions

1 carrot 

2 litres vegetable stock

8 fresh eggs

16 slices ciabatta bread 

Olive oil

Salt and pepper

Method

1. Finely chop the onions and carrot, add a lug of olive oil to a large saucepan over a medium heat and fry the onions and carrot until softened, for approx 10 minutes.

2. Meanwhile cut off the tips of the asparagus and set aside for later, then roughly chop the stalks and add both them and the stock to the softened veg. Simmer for 20 minutes.

3. Remove from the heat and purée with a hand blender. Season with salt and pepper to taste, add the asparagus tips to the pan and return to the hob on the lowest heat.

4. Meanwhile, set a large pan of water to boil, and toast your ciabatta.

5. Crack the eggs into the boiling water and poach for a couple of minutes so cooked but with a runny yolk.

6. Ladle the soup into bowls and add the poached eggs directly into the soup. Serve with ciabatta on the side and a drizzle of olive oil on the bread and top of the soup.