Asparagus Egg Drop Soup
|Extra virgin olive oil||2 Tablespoon|
|Onion||1 , halved and thinly sliced|
|Vegetable broth/Chicken broth||4 Cup (64 tbs)|
|Asparagus||1⁄2 Pound, cut on the diagonal into 1-inch lengths|
|Freshly ground pepper||To Taste|
|Kosher salt||To Taste|
|Shaved pecorino romano cheese||1⁄2 Cup (8 tbs)|
1. In a large saucepan, heat the oil. Add the onion and cook over moderate heat until softened, 8 minutes. Pour in the broth and bring to a simmer. Add the asparagus and cook until just tender, 3 minutes.
2. In a bowl, whisk the eggs and season with salt and pepper. Slowly pour the eggs into the simmering broth, stirring gently and constantly, until cooked, about 30 seconds. Season with salt and pepper. Ladle the soup into bowls and top with the pecorino.