Asparagus soup with poached egg

1 kilo Asparagus (White)
1 red onion
1 fennel bulb
1l vegetable stock

Chop the tops of your asparagus, you will need them later.
Chop the asparagus stalks, the red onion and the fennel bulb in little pieces.
Add some olive oil in a deep, large pan. Fry the vegetables. First the red onion and fennel after 5 min you can add the asparagus stalks and cook for another 15 min. Season the soup with salt & pepper. Add the vegetable stock and bring to the boil till asparagus stalks are soft.
Blend with a hand blender until smooth.
Fry the tops of the asparagus in a small pan with olive oil till there are gold. You can add them in the soup when you serve it.

Poached egg

Get yourself a wide casserole and fill it with boiling water and add 2 teaspoons of white vinegar. Bring it to a light simmer over a medium heat. Use the handle of a spoon to quickly stir the water in one direction until it’s all smoothly spinning around.
Crack one of your eggs into a cup and gently pour it into the water in one fluid movement.
Let it poach for 3-4 min. Lift it out and serve immediately.

Other recipe with asparagus –> White asparagus with salmon & glasswort