Asparagus Egg Drop Soup - cooking recipe

Ingredients

3/4 lb fresh asparagus, cut into 3/4 inch pieces
32 ounces chicken broth
4 eggs, beaten
6 ounces ham, diced
2 teaspoons soy sauce
1/4 teaspoon fresh ground black pepper

Preparation

Blanch asparagus in boiling water for 3 to 4 minutes; drain and place in an ice water bath.
Meanwhile, heat broth in a large saucepan to boiling; reduce heat to a simmer and pour in beaten eggs, whisking until cooked through, about 1 minute.
Stir in asparagus, ham, and soy sauce; cook until heated through, about 1 minute.
Season with black pepper.