Chilled White Asparagus Soup with Poached Egg and Morels

This is a way to use byproducts—the stems and peels of white asparagus, which are so expensive. If you can’t find fresh morels, you can use dried ones and cover them with cold water until soft, about 15 minutes. Lift them out with your hands, which will help you make sure any sand is left behind. Repeat five to six times to make sure there’s no grit or sand left, and never pour out the water while the morels are in the bowl or the sand will stick to the morels.

Make this in April or