| 2 Tbsp. Extra virgin olive oil
2 Cloves garlic, minced 2 lb Asparagus*, trimmed, peeled, cut (1 inch pieces) Salt and pepper |
1 qt. Chicken broth
4 Eggs 1/2 cup Freshly grated Parmesan cheese 6 slices Italian bread, toasted |
Heat the oil and garlic in a soup pot until the garlic
is golden. Add the asparagus and cook until they begin to color. Season
with salt and pepper. Add the broth and bring to a boil; reduce the heat
and simmer for 15 minutes, or until the asparagus is tender.
Beat the eggs and cheese together. When the asparagus
is tender, reduce the heat so the soup is no longer simmering. Very slowly
ladle some of the hot soup into the beaten eggs, stirring continuously.
After adding about 2 cups of the hot soup to the eggs, reverse the process
and gradually stir the eggs mixture into the soup pot. The soup must not
boil or the eggs will scramble. Heat until thickened.
Put one slice of toasted bread into each soup dish. Ladle
the hot soup on top and pass additional grated cheese.
Serves 6.
*NOTE: To trim asparagus, hold the tip in one hand and the base of the stalk in the other. Bend gently. The asparagus will snap, leaving the tender part with the tip
