| 1 | Number of servings: 6 |
| 2 | In a large saucepan, cook the garlic in the olive oil over moderate heat, stirring constantly, until golden, about 3 minutes. |
| 3 | Add the asparagus and cook until bright green, about 5 minutes. |
| 4 | Add the salt, pepper and vegetable broth and bring to a boil. |
| 5 | Reduce the heat to moderately low and simmer until the asparagus are tender, about 15 minutes. |
| 6 | In a small bowl, beat the eggs with ?cup of the cheese. |
| 7 | Reduce the heat to low so that the soup is no longer simmering, and very slowly ladle about 2 cups of the hot soup into the beaten eggs, whisking constantly. |
| 8 | Once incorporated, gradually stir the egg mixture into the soup in the saucepan. |
| 9 | Increase the heat to moderately low and cook the soup, whisking constantly, until it just thickens, about 8 minutes. |
| 10 | Do not allow the soup to boil or the eggs will curdle. |
| 11 | Remove from the heat. |
| 12 | Place one slide of toasted bread into each soup bowl. |
| 13 | Ladle the hot soup on top and serve with additional grated cheese. |
| 14 | serves 6. |
| 15 | note: thickening soup with bread is typical of rustic italian cooking, in which nothing goes to waste. |
| 16 | The toasts may be made from day-old or slightly stale bread. |
| 17 | Serve with a sauvignon blanc. |
