INGREDIENTS

INSTRUCTIONS

In a large saucepan, cook the garlic in the olive oil over moderate
heat, stirring constantly, until golden, about 3 minutes. Add the
asparagus and cook until bright green, about 5 minutes. Add the salt,
pepper and Vegetable Broth and bring to a boil.  Reduce the heat to
moderately low and simmer until the asparagus are tender, about 15
minutes.  In a small bowl, beat the eggs with 1/2 cup of the cheese.
Reduce the  heat to low so that the soup is no longer simmering, and
very slowly  ladle about 2 cups of the hot soup into the beaten eggs,
whisking  constantly. Once incorporated, gradually stir the egg mixture
into  the soup in the saucepan. Increase the heat to moderately low and
cook the soup, whisking constantly, until it just thickens, about 8
minutes. Do not allow the soup to boil or the eggs will curdle.  Remove
from the heat.  Place one slide of toasted bread into each soup bowl.
Ladle the hot  soup on top and serve with additional grated cheese.
Note:  Thickening soup with bread is typical of rustic Italian
cooking, in which nothing goes to waste.  The toasts may be made from
day-old or slightly stale bread. Serve with a Sauvignon Blanc.  ~- We
Called It Macaroni by Nancy Verde Barr Alfred A. Knopf

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Nutrition (calculated from recipe ingredients)
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Calories: 206
Calories From Fat: 61
Total Fat: 7g
Cholesterol: 125.6mg
Sodium: 2384.1mg
Potassium: 707.6mg
Carbohydrates: 23.9g
Fiber: 3.7g
Sugar: <1g
Protein: 14.2g