Asparagus, Lemon, and Mint Soup
A hard-boiled egg is placed on top of a soup that is made with asparagus, mint, and lemon zest after it has been simmered and pureed.

Six asparagus spears should have the tips removed about 1 1/2 inches from the top; save these for garnish.

Slice up the remaining asparagus.

Shallots are cooked and stirred in hot olive oil in a soup pot over medium heat for about 3 minutes, or until soft.

Add the chopped asparagus and season with salt, pepper, and mint.

3 minutes should be enough time to slightly tenderize the asparagus.

Stir in chicken stock and bring the asparagus mixture to a boil.

Reduce heat, cover, and simmer for 12 to 15 minutes or until asparagus is tender.

Add lemon zest and stir.

Using a food processor or a hand blender, smooth out the soup.