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1
To make the thyme oil, blanch a handful of thyme in boiling water for one minute. Drain and plunge into iced water to stop the cooking process. Whisk the thyme with some extra virgin olive oil and leave to steep for 30 minutes before straining through a fine sieve.
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2
Remove the rind from the pancetta and gently fry in a deep heavy-based pot. When it has released some fat, add the chopped carrot, celery and onion to the pan and fry for a few minutes. If you have leftover roast chicken bones (especially wings), chuck them in now.
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3
Thoroughly peel the asparagus and add just the fibrous skins to the pot with a sprig of thyme and the parsley stalks. Cover the whole thing with water and simmer for 30 minutes. Strain to remove all the chunky bits.
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4
Return the stock to the heat and bring to a simmer. Season carefully but well - a flavourful stock is everything. Chop the potatoes into small pieces and add to the stock. After about 10 minutes, do the same for the asparagus.
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5
When the potatoes and asparagus are soft through, remove from heat and blend until smooth.
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6
When you are ready to serve, fry the slices of pancetta on a medium heat until crisp. Drain on paper towel before placing in the soup.
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7
Drizzle some fresh cream and the thyme oil over the top. Finish with a few extra thyme leaves and the finely grated cheese.
