6 asparagus spears, cut into chunks
3 purple garlic cloves, whole
14 morels
3 spring onions, trimmed and cut into chunks
2 fresh tarragon sprigs, leaves finely chopped
2 fresh thyme sprigs
100ml/3Β½fl oz chicken glace (reduced chicken stock)
salt and freshly ground black pepper
1 tsp ground cumin
1 tsp fennel seeds
2 tbsp extra virgin olive oil, plus extra for drizzling
3 tbsp extra virgin olive oil
pinch oregano
pinch paprika
200g/7oz Judion butterbeans, from a jar
2 chicken supremes