Crab soup with asparagus

Given the season, I wanted to contribute to the pile of recipes that marry asparagus with eggs. There is no denying it, they are good together. This soup is usually served as an appetizer, indeed, more like an amuse-guele before the actual dinner, just to whet your appetite and to deceive the wait. On special occasions, such as weddings, this soup is made more valuable using crab meat. Believe me, it really is easy and quick to prepare, especially if you use packaged crab in the tin as I do! Obviously, if you can find a crab whole and you have the patience to get the pulp yourself, your soup will be much better.

Ingredients

1 l of water

1 teaspoon sesame oil

1 tin (120 gr) crab meat

1 tin (150 gr) of cooked corn

300 gr of green asparagus

3 tablespoons cornstarch

2 eggs, beaten

salt

white pepper

Guidelines

Cut the stems of the asparagus in slices of about 0.5 cm, leaving the tips whole. Meanwhile Put the water to a boil. As soon as the water reaches boil, add salt and sesame oil. Then, insert the pulp of crab, drained corn and asparagus stalks. Leave to cook until when the water boils again. At this point, also add the tips. Lower the heat to Minimum and mix the cornstarch dissolved in a little water. Beat the eggs well in a bowl with a pinch of salt. When the soup has thickened, do them fall flush from above. During this step, You have to turn the soup continuously with the ladle making a vortex. Also remember to keep the flame always low. Otherwise you will have a soup crab with lumps of scrambled eggs. Finally, season with salt and add plenty of freshly ground white pepper. Serve, of course, hot.