Asparagus Soup Recipe With Crispy Hen's Egg - Great British Chefs

Ingredients

• 4 eggs
• 4 large potatoes, peeled
• vegetable oil
• 375g of asparagus, trimmed and diced
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 lemon, juiced
• 60g of baby spinach
• 500ml of chicken stock
• 100ml of double cream
• 200g of butter
• salt
• 500g of asparagus, trimmed
• 100g of butter
• 50ml of double cream
• 100g of baby spinach
• 8 asparagus spears, trimmed
• 1 black truffle, grated
• 1 dash of truffle oil