Try this variation of the familiar Greek egg-lemon soup in the springtime when the first tender shoots of asparagus hit the markets.






5.0 from 1 reviews
Asparagus Avgolemono
Recipe type: Soup
Prep time: 
Total time: 
Serves: 2 to 4
  • 1 quart vegetarian mock chicken or vegetable broth
  • ¼ cup pastina, 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
  1. In a soup pot, bring the broth to a boil.
  2. Add the pasta and cook until almost al dente, about 4 minutes for pastina and 8 minutes for orzo.
  3. Add the asparagus and dill and simmer until the asparagus is just tender, about 5 minutes.
  4. While the asparagus cooks, in a bowl, whisk the eggs and lemon juice.
  5. When the asparagus is tender, whisk a ladleful of the hot broth into the egg-lemon mixture.
  6. Lower the heat and slowly pour the egg mixture into the soup in a thin stream, stirring briskly all the while.
  7. Continue to stir until the soup is thickened somewhat and heated through, a couple of
  8. minutes. (Constant stirring and low heat prevent the eggs from curdling.)
  9. Add salt and pepper to taste.

Yields 5 cups
Variations: Other green vegetables, such as chopped spinach, broccoli, and kale, may be substituted for the asparagus.
For a smooth soup, puree with an immersion blender or in batches in a blender.

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2 Responses to Asparagus Avgolemono

  1. Ron says:

    Very easy and satisfying on a cold rainy spring day. I made it with spinach rather than aspargus as suggested and look forward to making it again and again.

  2. Jeanene says:

    Looks amazing!

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