Instructions: 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. Melt the butter and saute the asparagus stalks for two mintues. Add the shallots and basil leaves and continue cooking for 5 minutes or until the vegetables have softened.

Sprinkle the flour over the vegetable mixture and stir thoroughly, making sure that all the flour is mixed in. Add the saffron and chicken or vegetable stock and bring the mixture to the boil, stirring often.

Simmer for 20 minutes or until the vegetables are tender. Puree the soup, either with a hand held "wand" or transfer to a blender or food processor.

Then return the soup to the saucepan and season to taste with salt and cracked black pepper.

Whisk the egg yolks and milk or cream together. Slowly add to the pureed soup, whisking constantly. Cook over low heat for 5 minutes then check seasoning, adjusting with salt and pepper if necessary.

To prepare the fried basil leaves, heat a little peanut oil then add a few basil leaves t a time (take care as leaves will spit for a few seconds).

Remove the leaves as soon as they stop sizzling and drain them on absorbant paper. Repeat with remaining basil leaves.

Serve the soup garnished with the reserved asparagus tips, fried basil leaves and perhaps a little drizzle of cream if desired.

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