“The original from Eating Well used chicken broth. Use a light vegetable broth for this. Note Mrs Dash's Lemon Pepper seasoning works very well with this dish.”
READY IN:
20mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  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. 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. Stir in asparagus; cook for 2 minutes. Reduce heat to medium.
  4. Break eggs into a large measuring cup and whisk until well blended. [Note Egg Beaters work just fine for this].
  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. Remove from heat and stir in lemon juice. Taste, adding salt if desire.

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