New Asparagus Box

• In a large pot, heat the olive oil and fry the shallot for 2 - 3 minutes. 
• Add the chopped asparagus and the stock, then season with black pepper. Bring to a boil and let simmer for 15 - 20 minutes. 
• Blend the soup with an immersion blender to a smooth consistency, then stir in the cream and nutmeg. 
• Bake the ciabatta in the oven for 5 - 6 minutes.

• Meanwhile, add 100g of butter to a bowl. Mix with the garlic and half of the parsley and chives. Season with salt. 
• Roughly chop the bacon slices. Heat a clean frying pan over medium-high heat and fry the bacon for 3 - 4 minutes until crispy.
• Serve the soup in bowls and garnish with the crispy bacon (see Tip). Serve with the ciabatta on the side and half of the garlicky herb butter. 

Tip: You can either serve the soup right away or wait until the main course is also done! 

• Wash the potatoes and then cut into rough pieces.
• Transfer to a pot or saucepan and submerge with water, then boil the potatoes for 12 - 15 minutes. Drain and set aside.
• Boil plenty of water in a saucepan. Carefully transfer the eggs to the water and boil for 8 - 10 minutes. Rinse the eggs under cold water.
• Boil the rest of the asparagus in a large pot or an asparagus pan for 6 – 8 minutes until tender, then drain. 

• Peel the eggs and slice them. 
• Add the potatoes to a serving dish and mix with 25g of butter and the rest of the fresh herbs. 
• Transfer the asparagus to a serving platter, top with the smoked salmon and ham, and then top with the eggs. 
• Dollop small amounts of the rest of the garlicky herb butter on top of the asparagus.