• 1 kg fresh green asparagus
• 2 Tbsp. butter
• 4 lrg shallots, finely minced
• 20 x basil leaves
• 6 Tbsp. flour
• 1 pch saffron threads
• 6 c. chicken or possibly vegetable stock
• 2 x egg yolks
• 1 c. Farmhouse lowfat milk
•     salt and freshly grnd pepper to taste
• 1 lrg basil leaves and peanut oil for frying

Directions

1. Cut the tips off the asparagus and drop in boiling water for 30 seconds. Drain and set aside. Cut the remaining stalks into 2cm. lengths. Heat the butter and saute/fry the asparagus stalks for two mintues. Add in the shallots and basil leaves and continue cooking for 5 min or possibly till the vegetables have softened.
2. Sprinkle the flour over the vegetable mix and stir thoroughly, making sure which all the flour is mixed in. Add in the saffron and chicken or possibly vegetable stock and bring the mix to the boil, stirring often.
3. Simmer for 20 min or possibly till the vegetables are tender. Puree the soup, either with a hand held "wand" or possibly transfer to a blender or possibly food processor.
4. Then return the soup to the saucepan and season to taste with salt and cracked black pepper.
5. Whisk the egg yolks and lowfat milk or possibly cream together. Slowly add in to the pureed soup, whisking constantly. Cook over low heat for 5 min then check seasoning, adjusting with salt and pepper if necessary.
6. To prepare the fried basil leaves, heat a little peanut oil then add in a few basil leaves t a time (take care as leaves will spit for a few seconds).
7. Remove the leaves as soon as they stop sizzling and drain them on absorbant paper. Repeat with remaining basil leaves.
8. Serve the soup garnished with the reserved asparagus tips, fried basil leaves and perhaps a little drizzle of cream if you like.