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It's a substantial first course for 4; a hot soup; great with fish and chicken.

• 4 cups of chicken or vegetable stock
• 1 pound of asparagus, 4 thick tips reserved (cut them 3 inches long)
• 1 potato, cut up
• 1/2 lemon, with 6 delicate curls cut from the rind
• 1/2 teaspoon of dried thyme
• 1 egg yolk, beaten with a little cream or milk
• salt and pepper to taste

Bring stock to a boil, add the asparagus stalks, potato, and 2 curls of lemon rind, minced fine--and cook til tender.

Puree the soup, then strain. Reheat, then add the thyme by rubbing it to a powder between your hands. Beat in the egg yolk and cream and heat until thickened; season to taste. Add asparagus tips and cook until tender, 3-5 minutes--then remove and slice up to 2 inches from the bottom into thin slices lengthwise. Ladle the soup into four bowls, then top each with an asparagus tip that has been spread decoratively and a lemon rind curl.