Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Extra-virgin olive oil 1 qt Chicken broth
2 Cloves garlic, minced 4 Eggs
2 lb Asparagus, trimmed, peeled 1/2 c Freshly grated Parmesan or
-and cut (1 inch pieces) -pecorino cheese
Salt and pepper 6 sl 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.

[ "We Called It Macaroni"; Nancy Verde Barr; Knopf; ISBN
0-394-55798-0 ]

Posted by Fred Peters.

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