Every summer, it seems, the grocery stores are glutted with cheap asparagus. Most of the classical recipes for asparagus soup produce a hearty winter-style soup. Here's a simple recipe for a delicious, light, thin soup that is more in keeping with the time of the year that the glut occurs. You can leave out the chicken broth to make it a meatless soup, but it does require egg yolks.
Procedure Melt the butter in a pan big enough to cook the soup.
Sautae the onions for a few minutes, until transparent but not brown. Meanwhile, slice the asparagus into thin slices. Cook for 2 or 3 more minutes over medium-high heat. Dump the boiling water into the asparagus mixture. Simmer for 1 hour.