Sounds like a yummy start. I did poached eggs for top of a salad last night, and broke each raw egg into a big spoon with holes and let the watery bits of white drain through. Great egg with a little bit of white...great for me because I don't like white particularly.
i was thinking asparagus also, but steamed, then pureed into soup with some light chicken stock, lemon zest and either butter or olive oil for mouthfeel. no cream, too heavy. if really going for it, a poached quail egg as garnish with a bit of caviar over that.