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Instructions

• After cutting off the tips of asparagus spears, set them aside. Then cut the woody bottoms of the spears and save. Now cut the spears into pieces of 1 inch each.
• Heat 2 tbsp of butter in a large pot over medium flame. Then add celery, garlic, shallots, carrot and green onions into the pot and continue cooking for at least 5 minutes or until they become tender. Then keep the pot aside.
• Now add the woody asparagus, water and stock to the pot and start boiling. Once boiled, reduce the heat and simmer for about 15 minutes.
• Then discard the woody end of asparagus.
• Now into the stock add the cooked vegetables and then follow it up with potatoes. Add salt and pepper to taste and continue cooking for about 30 minutes.
• Use a blender to blend the soup until you get a smooth mixture. Then continue cooking on low flame.
• After adding the asparagus tips to the soup, continue cooking it for another 5 minutes on low flame.
• Take a bowl and mix the Parmigiano-Reggiano and the softened butter with chopped parsley and spread this mixture on top of bread. Now broil the bread so that they become golden brown.
• After turning off the heat to the soup, add cayenne and the lemon juice and stir well.
• Now fry 4 eggs in a pan and keep them aside.
• Then take 4 bowls and transfer soup equally between them.
• After placing toasty in the soup, place a fried egg on each of them.
• Just before serving the soup hot, garnish it with fresh parsley.