Egg Thread Soup With Asparagus

• 8 cups vegetable broth
• 1/2 cup Italian pastina, see note
• 12 ounces asparagus
• 4 large eggs
• 1/2 teaspoon lemon juice
• 1/4 teaspoon salt (optional)

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.

vegetable broth, italian pastina, asparagus, eggs, lemon juice, salt

Taken from www.food.com/recipe/egg-thread-soup-with-asparagus-216517 (may not work)