asparagus soup with fried eggs

vellutata di asparagi e fiori di zucca

4 servings

Though this soup is easy to make, it looks simply stunning: a fried egg, sunny side up, floats atop a gorgeously green puree for a dish that practically screams spring. 





Cut 4 (1/3-inch-thick) slices from baguette and lightly toast. Save remaining baguette for another use.

Cut all but 8 asparagus into 1-inch lengths. In a medium saucepan bring 3 1/3 cups water, onion, garlic and pinch salt to a boil; add chopped asparagus and cook until tender, about 8 minutes. In batches, carefully purée soup until creamy and smooth. Return soup to pot and cover to keep warm.
Cut remaining asparagus in half, lengthwise, then cut in half crosswise; place in a large skillet. Add water to come halfway up sides of pan, 1 tablespoon oil and pinch salt and pepper. Simmer until tender, about 3 minutes, then drain. 

In a large nonstick skillet, fry eggs in remaining tablespoon oil; sprinkle with salt. 

Gently warm soup, stirring, then ladle into bowls. Top with asparagus, fried eggs and toasts. Drizzle with oil and sprinkle with pepper. Serve hot.