Asparagus Soup with Green Garlic and Eggs

Instructions:

Yield: 4 servings

• 1 pound asparagus

• 5 cups chicken stock, vegetable stock, or water

• 1 bulb spring garlic, separated into cloves if cloves have formed, peeled and thinly sliced

• Salt and freshly ground pepper

• 4 large eggs

• 1/4 cup freshly grated pecorino or Parmesan cheese

• 2 tablespoons finely chopped flat-leaf parsley

• 1/2 cup pasta or rice, cooked, or 4 to 6 slices toasted Italian bread (optional)

Directions:

1) Break off woody ends of the asparagus stalks. Combine them with stock or water and garlic in a soup pot and bring to a simmer. Simmer 15 minutes. Remove asparagus stems from broth with a slotted spoon. Discard Stems. Season broth to taste with salt and pepper. Cut asparagus into 1-inch pieces and add to broth. Simmer 8 to 12 to minutes. Asparagus should be tender and fragrant, but remain bright in color. Do not overcook.

2) Just before serving, beat eggs, cheese, and parsley together in a bowl. With soup at a bare simmer, whisk a ladleful into egg mixture, stir well and then whisk back into soup. Have the soup at a bare simmer. Making sure that 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 over a toasted slice of peasant bread or over a large spoonful of pasta or rice. Serve immediately.