Asparagus Egg Drop Soup

1. 1

   In a large saucepan, heat the oil.

2. 2

   Add the onion and cook over moderate heat until softened, 8 minutes.

3. 3

   Pour in the broth and bring to a simmer.

4. 4

   Add the asparagus and cook until just tender, 3 minutes.

5. 5

   In a small bowl, whisk the eggs and season with salt and black pepper.

6. 6

   Slowly pour the eggs into the simmering broth, stirring gently and constantly, until cooked, about 30 seconds.

7. 7

   Season the soup with salt and pepper.

8. 8

   Ladle the soup into bowls and top with the shaved Pecorino.

* Per serving · 4 servings · Values may vary.

No additional tips available.