---------- Recipe via Meal-Master (tm) v8.02
       Title: ZUPPA DI ASPARAGI (Calabrian Asparagus Soup)
  Categories: Soups, Vegetarian, Italian
       Yield: 6 servings
       2    Garlic clove; minced
       2 tb Olive oil; extra-virgin
       2 lb Asparagus; trimmed & cut
            -into 1 pieces
       2 ts Salt
     1/2 ts Pepper, black
       4 c  Vegetable broth; OR
       4 c  Low-sodium chicken broth
       4    Eggs
     1/2 c  Parmesan; grated, plus extra
            -for serving
       6 sl Italian bread; toasted
   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