Asparagus soup
Written by Anna Di Leone   
Monday, 12 March 2007

Asparagus soup (“zuppa  d’ sparg”)


  • 300 g of asparagus
  • 1/2 glass of extra-vergin olive oil
  • 1/2 onion (not too big)
  • 4 eggs
  • grated cheese
  • salt

Wash asparagus and eliminate wooden stems.
Add minced onion and asparagus in a pan. Brown and add a glass of hot water, salt and cook for about 10-15 minutes.
In the meanwhile beat eggs with grated cheese and a little salt.
Add a glass of hot water and wait till it is boiling. Then add eggs and mix fast with a fork to amalgamate all the ingredients.
Serve hot with some toasted bread.

The recipe is cooked on March/April when some wild asparagus grows on the Mount Acero. It is very simple but tasty.

(Translated by P. Cofrancesco) 

Last Updated ( Monday, 12 March 2007 )