Fry butter, shallots, and thyme in a saucepan for two minutes.
Add vegetable stock and bring the mixture to a boil.
Add asparagus stalks and cook for one minute.
Add parsley and watercress, simmering for two minutes until asparagus is tender.
Blend the soup until smooth using a hand blender.
Return soup to heat and season with salt and pepper.
Simmer reserved asparagus tips in salted water for 2-3 minutes.
Drain tips and coat with olive oil, salt, and pepper.
Preheat fryer oil to 160°C.
Fry pork rind for 2-3 minutes until golden and puffed.
Increase fryer temperature to 190°C.
Fry pork rind again for 2-3 minutes until crisp, then drain and salt.
Fry bacon lardons until brown and crisp, then drain on paper.
Simmer water with vinegar for the eggs.
Create a vortex in the water and poach eggs for 2-3 minutes.
Repeat the poaching process for all eggs and drain on paper.
Place asparagus tips in a bowl and top with a poached egg.
Ladle soup around the egg and garnish with scratchings, bacon, and cress.