Egg Thread Soup With Asparagus

1. 1

   Use pastina or other tiny pasta, such as alphabet or stars. The asparagus should be trimmed and cut into 1 1/2-inch diagonal pieces .

2. 2

   Bring broth to a boil in a soup pot. Stir in pasta. Leave uncovered and cook over medium-high heat. Stirring occasionally and continue cooking until pasta is just tender. About 5 minutes.

3. 3

   Stir in asparagus; cook for 2 minutes. Reduce heat to medium.

4. 4

   Break eggs into a large measuring cup and whisk until well blended. [Note Egg Beaters work just fine for this].

5. 5

   Add to the gently boiling soup in a thin, steady stream, stirring constantly with a fork. (Slow stirring will produce large threads; rapid stirring will break the threads up into small pieces.)

6. 6

   Remove from heat and stir in lemon juice. Taste, adding salt if desire.

* Per serving · 4 servings · Values may vary.