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1
Cut off asparagus tips and put aside, cut off woody bottoms and save, cut remaining spears in 1 inch pieces
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2
Over medium high heat in large soup pot heat 2 tablespoons of butter, add shallots, garlic, celery, green onions, and carrot, cook until tender about 4-5 minutes.
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3
Remove from pot and set aside.
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4
Add stock, water, and the woody asparagus ends to the pot and bring to a boil, reduce heat and simmer for 20 minutes.
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5
Remove the woody asparagus ends with a slotted spoon from pot and discard.
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6
Add the cooked vegetables to the stock and then add the potatoes and season with salt and freshly ground pepper.
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7
Cook for 25 minutes on medium heat.
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8
With the immersion blender or processor blend the soup until very smooth making sure there are no lumps, continue cooking on low heat.
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9
Add the asparagus tips to the soup and, continue to cook for an additional 5 minutes over low heat.
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10
Mix the 1/4 cup of chopped parsley with the softened butter and the parmigiano-reggiano, top each bread with mixture and broil until golden brown and a bit bubbly.
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11
Turn off heat to the soup and stir in the lemon juice and cayenne.
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12
In saute pan heat oil and fry 4 eggs until cooked easy.
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13
Ladle soup equally in 4 bowls.
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14
Place a toasty in the middle of each soup.
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15
Place a fried egg on each toasty.
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16
Sprinkle with parsley and serve with your favorite hot sauce.
