| 8 cups | Homemade chicken broth, fat skimmed, or reduced-sodium canned chicken broth |
| 1/2 cup | Pastina or other tiny pasta, such as alphabet or stars |
| 12 oz | Asparagus, trimmed can cut into 1 1/2 inch diagonal pieces (2 cups) |
| 4 | Large eggs |
| 1/2 tsp | Fresh lemon juice |
| 1/4 tsp | Salt, or to taste |
1. Bring broth to a boil in a Dutch over or soup pot. Stir in pasta. Cook, uncovered, over medium high heat, stirring occassionally, until psata is just tender, about 5 minutes. Stir in asparagus; cook for 2 minutes. Reduce heat to medium.
2. Break eggs into a large measuring cup and whisk until well blended. Add to the gently boiling soup in a thin, steady stream, stirring constantly with a fork. (Slow stirring will produce large threads; rapid striing will break the thread into smaller pieces.) Remove from heat and stir in lemon juice. Taste, adding salt if desired.
Makes 8 servings, about 1 cup each.
Serve with Parmesan Crisps
Reprinted with permission of EatingWell, The Magazine of Food & Health