Summary

Ingredients

• 1 liter broth, (from cooking asparagus)
• 2 egg (s)
• 1 bunch herbs, (parsley, chervil)
• salt and pepper

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Instructions

1. Chop the herbs.
2. Whisk eggs in a small bowl. Bring the asparagus broth to the boil and pour in the beaten eggs. Stir immediately. Add the herbs - but don`t let them boil anymore - season to taste.
3. A few more cooked pieces of asparagus can be added to the soup to refine it.