Asparagus clear soup. With potato, shallots, leek and thyme

1. Peel and dice the potato into small cubes, slice the shallots and leek into thin rounds, and trim the asparagus into bite-sized pieces, discarding the woody ends.
2. Heat olive oil in a medium saucepan over medium heat and gently sauté the shallots, leek, and garlic for 3–4 minutes until softened and translucent.
3. Add the diced potato and pour in the vegetable stock, then bring to a gentle boil.
4. Add the thyme sprigs and season with salt and pepper, then reduce heat and simmer for 10 minutes until the potato is just tender.
5. Add the asparagus pieces and cook for a further 4–5 minutes until bright green and tender but still with a slight bite.
6. Remove the thyme sprigs, taste and adjust seasoning as needed.
7. Ladle into bowls and garnish with fresh sliced red chilli on top before serving immediately.

Tip: Add the asparagus towards the end of cooking to preserve its vibrant green colour and avoid overcooking — it should remain slightly crisp for the best texture and visual appeal.