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1
In a 4-quart saucepan, bring the stock to a boil over high heat.
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2
Add the asparagus, lower the heat to a simmer, and cook, uncovered, for 10 to 12 minutes, or until very tender and olive green.
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3
For this soup, you want to overcook the asparagus to extract more of its flavor.
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4
Remove from the heat, cover, and set aside for at least 30 minutes to allow the asparagus flavor to develop further.
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5
Meanwhile, in a small skillet or saucepan, heat the oil over medium heat.
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6
Add the shallot and cook gently, stirring occasionally, for 3 to 4 minutes, or until fragrant and soft.
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7
Add the crabmeat and continue cooking for 1 to 2 minutes to develop the flavors.
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8
Add the fish sauce, pepper, and salt.
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9
Remove from the heat and set aside until serving.
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10
Just before serving, bring the soup to a simmer.
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11
Add the crab mixture, stirring gently to distribute evenly.
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12
Taste and add extra salt, if necessary.
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13
Give the cornstarch mixture a stir and slowly pour it into the soup with one hand as you stir the soup with the other.
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14
Continue stirring for about 1 minute, or until the soup is thickened.
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15
Turn off the heat.
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16
Pour the beaten egg onto the soup in a wide circle, and then stir gently to break it up into chiffon like pieces.
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17
Ladle the soup into a large serving bowl or individual bowls and serve immediately.
