I don’t repeat recipes very often but this one is worth repeating. Spring means an abundance of fresh asparagus at the Farmer’s Market. This recipe is light, quick, easy and so delicious! If you don’t have any asparagus on hand you could substitute another vegetable but if you are an asparagus lover give it a try. You’ll find yourself making it more than once!
Asparagus Egg Drop Soup
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
4 cups reduced sodium chicken broth
¼ cup water
3 Tbsp cornstarch
2 large eggs, lightly beaten
2 tsp soy sauce
½ tsp rice wine vinegar
Bring a small pan of water to a boil. Add the asparagus and cook until crisp tender, about 3 minutes. Drain in a colander. Rinse under cold water, drain and set aside.
In a separate pan bring the chicken broth to a boil. Whisk together the water and cornstarch in a cup until smooth and whisk into the broth. Simmer until the mixture thickens slightly, about 2 minutes.
Reduce the heat until the broth barely simmers. Slowly drizzle the lightly beaten eggs into the soup, while stirring in a circular motion. Cook about 1 minute. Gently stir in the soy sauce and vinegar.
Add the asparagus and serve.
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