• Bring a large pot of water to the boil
• Blanch the asparagus tips
• Remove with a slotted spoon and refresh in ice water and drain
• Reserve the water for your poached egg

for the soup

• Place 5mls of the canola oil into a saucepan
• Sauté the greens from the spring onion until soft
• Remove with a slotted spoon and set aside
• Place the rest of the oil into the pan
• Sauté the whites from the spring onions until soft
• Add the stalks of the asparagus, the garlic and the bay leaves
• Sauté until you can smell the garlic
• Add the water and tarragon and bring to a boil
• Season to taste
• Place the lid on the pan, reduce the heat and leave to simmer for 10 minutes
• Remove from the heat and purée using a stick blender
• Pass through a chinois and return to the pan to keep warm
• Adjust the seasoning before serving

for the croûton

• Turn the grill element of your oven on
• Place the cheese and the cream into a sauce pan
• Place onto a medium temperature and stir until the cheese melts
• Stir in the spring onion green and the cayenne
• Place onto the toast
• Place the toast under a grill for 5 minutes
• Cut a circle using a cutter

for the poached egg

• Lightly grease a poaching pod
• Carefully crack the egg into the pod
• Carefully place the pod into the boiling water
• Place the lid on the pan and poach for 3 minutes
• Remove the pod from the water and carefully remove the egg
• Season with flaked salt

to assemble

• Place the croûton into a bowl
• Place the egg on top of the croûton
• Scatter the asparagus tips around the bowl
• Pour the soup over the asparagus tips
• Garnish with fresh thyme