Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        Tablespoons  Olive oil -- extra virgin
                        Pepper -- black
  2                     Garlic cloves - minced
  1              Quart  Chicken broth
  2             Pounds  Asparagus -- trimmed, peeled and
                        cut (1 inch pieces)
  4                     Eggs
     1/2           Cup  Cheese -- Parmesan - grated
                        Salt
  6             Slices  Italian bread -- toasted

Preparation:

Heat the oil and garlic in a soup pot until the garlic is golden. Add the asparagus and cook until they begin to color. Season with salt and pepper. Add the broth and bring to a boil reduce the heat and simmer for 15 minutes, or until the asparagus is tender. Beat the eggs and cheese together. When the asparagus is tender, reduce the heat so the soup is no longer simmering. Very slowly ladle some of the hot soup into the beaten eggs, stirring continuously. After adding about 2 cups of the hot soup to the eggs, reverse the process and gradually stir the eggs mixture into the soup pot. The soup must not boil or the eggs will scramble. Heat until thickened. Put one slice of toasted bread into each soup dish. Ladle the hot soup on top and pass additional grated cheese.

Nutritional Information:

1090 Calories (kcal); 55g Total Fat; (45% calories from fat); 63g Protein; 87g Carbohydrate; 748mg Cholesterol; 3985mg Sodium