Ingredients

• Salt and pepper
• 1-quart chicken broth
• 4 eggs
• ½ cup freshly grated parmesan or pecorino cheese
• 6 slices Italian bread, toasted

Directions

• Directions
• 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, reserve the process and gradually stir the egg 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.
• 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.