Asparagus Avgolemono

• 1 quart vegetarian mock chicken or vegetable broth (see page 295)
• 1/4 cup pastina, orzo, or similar small pasta
• 2 cups asparagus cut into 1 1/2- to 1-inch lengths
• 1 tablespoon chopped fresh dill
• 2 eggs
• 2 tablespoons lemon juice
• Salt and pepper

1. In a soup pot, bring the broth to a boil.
2. Add the pasta and cook until almost al dente, about 4 minutes for pastina and 8 minutes for orzo.
3. Add the asparagus and dill and simmer until the asparagus is just tender, about 5 minutes.
4. While the asparagus cooks, in a bowl, whisk the eggs and lemon juice.
5. When the asparagus is tender, whisk a ladleful of the hot broth into the egg-lemon mixture.
6. Lower the heat and slowly pour the egg mixture into the soup in a thin stream, stirring briskly all the while.
7. Continue to stir until the soup is thickened somewhat and heated through, a couple of minutes.
8. (Constant stirring and low heat prevent the eggs from curdling.)
9. Add salt and pepper to taste.
10. Other green vegetables, such as chopped spinach, broccoli, and kale, may be substituted for the asparagus.
11. For a smooth soup, puree with an immersion blender or in batches in a blender.
12. Peppercorn Citrus Marinated Feta (page 201) with pita, Greek Salad (page 211), and Greek Antipasto Pita (page 149) all pair well with this soup.

chicken, pastina, lengths, dill, eggs, lemon juice, salt

Taken from www.epicurious.com/recipes/food/views/asparagus-avgolemono-377132 (may not work)