Cut off the tips of the asparagus, and chop the spears and the beans into 2.5 cm (1 in) pieces. Pod the peas.
Cut the zucchini, lengthways into four, and slice to the same size as the green beans.
Take half the vegetables, and blanch in plenty of boiling salted water.
Heat the Chicken Stock, and check for seasoning.
In a large heavy-bottomed saucepan cook the oni