Asparagus Soup (zuppa Di Asparagi)

We live in a world where truth is relative. According to most, there is no absolute standard to determine right from wrong because truth is ever-changing and subjectively suited to personal opinions and popular culture. Most want to believe this because at our core we want to be autonomous without any accountability and restraints. We want to be God. We want to be the sole arbitrator to determine right from wrong. So to bolster support for this driving tendency, many have used the Word of God for their justification. They have erroneously taken Jesus’ words in Matthew 7 not to judge as their shield for critique-free sinful behavior. It’s funny how they use our Lord’s words as a reason not to submit to the rest of our Lord’s words found elsewhere in the Bible! However, such a position is contradictory to the inherent understanding of societal function and clearly a false interpretation of what Jesus intended.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Eggs, Dairy	Italian	Italian, Soups/stews, Vegetables	6	Servings

INGREDIENTS

2	T	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		Italian bread, toasted

INSTRUCTIONS

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.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

A Message from our Provider:

“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 134 Calories From Fat: 61 Total Fat: 6.8g Cholesterol: 131.3mg Sodium: 1102.1mg Potassium: 460.4mg Carbohydrates: 5.3g Fiber: 1.5g Sugar: <1g Protein: 13.5g