Crispy hen's egg and asparagus soup

To make the asparagus purée, blanch the trimmed asparagus in boiling salted water and drain

Heat the butter in a pan to make a beurre noisette. Boil the double cream and set aside. Blend the butter and cream in a food processor with the asparagus and spinach, then pass through a sieve and chill immediately

Now make the soup. Sweat the onion and garlic, then add the stock and bring to the boil. Add the asparagus and cook for a further 4 minutes. In a separate pan, make a beurre noisette from the butter and add to the pan, along with the cream. Cook for a further 2 minutes

Add the baby spinach, season with salt and lemon juice and blend in a food processor. Pass through a sieve and chill immediately

Poach the eggs in simmering water for 2 minutes until still soft, then refresh in cold water

Using a Japanese noodle mandolin slicer, create long ribbons of potato and pat dry using absorbent kitchen towel. Carefully wrap them around the egg, covering each one completely

Deep-fry the eggs at 180°C until they're golden brown

Blanch the trimmed asparagus spears in boiling salted water and drain. Trim the base of half of the spears, as pictured, and roll the others in the grated truffle

To plate, place an egg on each plate alongside a sweep of the purée. Spoon a further droplet of the purée next to the sweep, and lay the asparagus spears on top. Serve the soup in a small bowl or cup and place on the plate. Lastly, drizzle some truffle oil over the dish and serve