Method

1. For the croutons dice your bread and dry out in the oven at 160˚C for 10-15 mins. Then drizzle with oil in a large bowl, tossing for an even coating and fry until golden brown in a frying pan until golden and crunchy. Season well whilst still warm with Black Truffle Sea Salt.
2. For the soup melt the butter in a saucepan and soften your shallots for 5 mins. Then add in your asparagus, peas and spinach. Cook for 5 mins until softened but still brightly coloured.
3. Add stock and cream and blitz until smooth with a stick blender. Then season to taste with truffle sea salt.
4. Serve the soup with a handful of pea shoots and a few steamed asparagus tips plus the truffled croutons.