Asparagus Soup w/Fried Egg & Spinach & Gruyere Puff Pastries

If you go to the farmer's markets in the early weeks of June, you'll notice LOTS of asparagus. It's in-season right now, which makes this meal extra delicious! Added bonus: it's really pretty when you serve it!

Asparagus Soup w/Fried Egg - serves 6; I halved this for Rob and I, but Rob enjoyed the extra serving :)

2 Tbs olive oil

1 large leek halved lengthwise, white and green portions thinly sliced

Sale and pepper, to taste

1 tsp minced garlic

1 tsp paprika, plus more for sprinkling

1 1/2 lb asparagus, ends trimmed, spears cut into 1" pieces

2 Tbs vegetable stock

3 cups water

1 cup baby spinach leaves

6 poached eggs, 1 per serving

Fresh tarragon leaves, flat-leaf parsley leaves and chopped chives for garnish (or whatever fresh herbs you have)

On the stove, warm the olive oil. Add leek, salt and pepper. Cook and stir occasionally for 10 minutes. Add garlic and 1 tsp paprika, cook for 2 minutes. Add asparagus, vegetable stock and water, cook until the asparagus is tender - about 15 minutes. 

Place spinach on top of mixture, cook 1 minute. Pour mixture into blender, or keep in pot and use immulsion blender. Blend until smooth.

Fried eggs and season with salt and pepper, lightly sprinkle with paprika. Pour soup into bowls, top each with 1 fried egg. Garnish with fresh herbs. Serve immediately.

Spinach & Gruyere Puff Pastry - serves 4 (or 2 if you're hungry...)

1 puff pastry sheet, thawed if frozen, cut in half

1 cup fresh spinach

4 slices gruyere - enough for each puff

1 egg, beaten

1/4 tsp nutmeg

Sesame seeds and poppy seeds

Preheat oven to 350F. Line a baking sheet with parchment paper. 

Put the spinach in a bowl, stir in half the beaten egg and the nutmeg. Season to taste with salt and pepper.

Roll out the pastry on a floured surface into a rectangle. Lightly flour the top of the pastry and cut the rectangle into 4 pieces, each about 4in wide and 8in tall. Cut 1in thick wide strips diagonally on both sides of the pastry, leaving the center intact. Try to cut an equal number of strips on both sides.

Lay pastries out on the baking sheet. Divide the spinach equally between the squares, and top it with your gruyere. Then braid by crossing the strips over the filling, alternating from side-to-side. 

Brush the tops of the pastries with remaining beaten egg (add a tbsp of water if needed), then sprinkle some seeds over each pastry. Bake 20-25 minutes, or until puffed and golden.