Asparagus Avgolemono Soup

This soup is so easy and super delicious. It comes from the Moosewood Collection, perfect for a simple spring or summer lunch or light dinner. We served it with assorted fruit and it would pair wonderfully with a Melon or Chardonnay.

Ingredients
1 quart vegetable broth
¼ cup orzo or similar small pasta
2 cups asparagus cut into 1½- to 1-inch lengths
1 tablespoon chopped fresh dill
2 eggs
2 tablespoons lemon juice
salt and pepper

Instructions
In a soup pot, bring the broth to a boil.
1. Add the pasta and cook until almost al dente, about 4 minutes for pastina and 8 minutes for orzo.
2. Add the asparagus and dill and simmer until the asparagus is just tender, about 5 minutes.
3. While the asparagus cooks, in a bowl, whisk the eggs and lemon juice.
4. When the asparagus is tender, whisk a ladleful of the hot broth into the egg-lemon mixture.
5. Lower the heat and slowly pour the egg mixture into the soup in a thin stream, stirring briskly all the while.
6. Continue to stir until the soup is thickened somewhat and heated through, a couple of
7. minutes. (Constant stirring and low heat prevent the eggs from curdling.)
8. Add salt and pepper to taste.