1.5 kg (3.1/4 lb) thin asparagus, or sprue
2 litres (3.1/2 pints) Chicken Broth, strained (see here)
Maldon salt and freshly ground black pepper
6 slices ciabatta, cut on the diagonal
2 garlic cloves, peeled
100–150 g (4–5 oz) Parmesan, freshly grated
For six
Wash and prepare the asparagus by snapping off and keeping only the most tender parts of the stems. Slice the stems and tips quite thinly on a diagonal.
Bring the broth to the boil and leave to simmer. Check it for seasoning and then add the asparagus. While they are cooking, about 1–2 minutes, grill the ciabatta on both sides. Rub with garlic and place each slice in the middle of a warm soup plate.
Sprinkle some of the Parmesan over the crostini. Ladle the asparagus and broth over the top of the crostini so that the broth soaks into it and melts the cheese.
Serve with the remaining Parmesan sprinkled over the asparagus.