Vellutata di Asparagi (asparagus soup with fried eggs)

(recipe from La Cucina Italiana magazine)

This recipe calls for a very detailed presentation involving toasts and eggs.  I am typing the recipe as is, but I did not use eggs or bread.  Instead, I just blended all of the asparagus and ate as a blended soup only.  Also, I used vegetable broth instead of water.

1 mini baguette
2 1/2 lbs. asparagus, trimmed
1/2 cup finely chopped onion
1 garlic clove, smashed and peeled
sea salt
2 Tbsp. olive oil, plus more for drizzling
freshly ground white peppercorns
4 large eggs

Cut 4 (1/3-inch-thick) slices from the 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 a pinch of salt to a boil; add chopped asparagus and cook until tender, about 8 minutes.  In batches, carefully puree 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 Tbsp. oil and a pinch of salt and pepper.  Simmer until tender, about 3 minutes, then drain.

In a large nonstick skillet, fry eggs in remaining Tbsp. 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.

(This is a nice way to take advantage of the springtime sales on asparagus.  An elegant, subtle soup.)