Egg Thread Soup With Asparagus - cooking recipe

Ingredients

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)

Preparation

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