Title: Asparagus soup (zuppa di asparagi)
 Categories: Italian, Soups/stews, Vegetables
      Yield: 6 Servings
 
      2 tb Extra-virgin olive oil
      2    Cloves garlic, minced
      2 lb Asparagus, trimmed, peeled
           -and cut (1 inch pieces)
           Salt and pepper
      1 qt Chicken broth
      4    Eggs
    1/2 c  Freshly grated Parmesan or
           -pecorino cheese
      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.