prep time: tbd
cook time: 15 minutes
1 pound asparagus
5 cups chicken stock
1 bulb spring garlic - separated into cloves, peeled and thinly sliced
4 large eggs
1/4 cup grated parmesan
2 tablespoons finely chopped parsley
1/2 cup pasta or rice - cooked
1. break off the woody ends of the asparagus stalks and combine them with the stock and garlic in a soup pot and bring to a simmer. simmer 15 minutes. using a slotted spoon, remove asparagus stems and discard. season the broth to taste with salt and pepper. slice the asparagus into 1-inch pieces and add to the broth. simmer 8 - 12 minutes.
2. just before serving, beat the eggs, cheese and parsley together in a bowl. have the soup at a bare simmer. making sure the soup isn't boiling, whisk a ladleful into the egg mixture. stir well and whisk back into the soup. whisk constantly over very low heat for 3 minutes, then ladle into bowls and serve with a spoonful of pasta.
- new york times, may 2010