Crispy soft-boiled eggs with asparagus puree

Lower the eggs gently with a spoon into boiling water and cook 6 to 7 minutes.

Shock in cold water to stop the cooking so the yolk stays runny.

Snap off the woody bottoms of thick asparagus at the break line, square the spears to one length and trim slightly below; keep the trim for the puree.

Halve the spears down the center.

Blanch the spears very briefly, then into ice water; once cool, dry on a tray with paper towel so they do not get waterlogged.

Blend the raw asparagus trim with olive oil, parsley, onion powder, a splash of apple cider vinegar, a pinch of salt and the water to a light puree; cool in the fridge.

Blend stale sourdough bread, parsley, plenty of fresh thyme, salt and black pepper to a fine, mealy green breading.

Set up a breading station: all-purpose flour, one whole egg whisked until homogenised, and the green breading.

Peel the soft-boiled eggs and coat gently in flour, then egg, then the green breading, without breaking the white.

Fry for about one minute in 400 degree oil.

Make a bed of puree, set the crispy egg on it, garnish with asparagus, carrot tops, fennel, Aleppo pepper and crunchy salt, and drizzle olive oil around the sauce.