For the creamed cannellini bean velouté, heat the butter in a saucepan and gently fry the onion and garlic until soft, but not coloured. Add the white wine vinegar and cook for 2-3 minutes or until the vinegar has reduced down.
Add the cannellini beans, stir and add the chicken stock. Bring to the boil, turn down the heat, and add the thyme and rosemary. Season with salt and freshly ground black pepper and simmer gently for 8-10 minutes. Leave to cool slightly before processing with a hand-held blender until smooth.
For the grilled asparagus, heat a griddle pan until hot. Rub the asparagus spears with the oil and place in the pan to cook, about 2-3 minutes on each side, turning frequently.
For the poached egg, add the white wine vinegar to a high-sided pan of boiling water and stir to create a whirlpool. Crack the egg into a ramekin or small bowl and gently drop the egg into the centre of the pan. Cook for about 3-4 minutes or until the egg white has set. Transfer onto kitchen paper using a slotted spoon.
To serve, pour the velouté into a shallow serving bowl, top with the poached egg, the asparagus spears and finally a sprinkling of chopped chives to garnish.
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