Asparagus Soup (Satatsuri)

Satatsuri is traditionally made from the first asparagus of spring. Like chikhirtma, it calls for eggs to be whisked in at the last minute as a thickener, but here the eggs are allowed to curdle slightly to add texture to the soup. Satatsuri is light as a spring breeze, with a delicate flavor.
Serves 4 TO 6.

1 pound asparagus, trimmed and cut into l-inch pieces
5 cups boiling water
2 small onions, peeled and finely chopped
2 tablespoons oil
1 teaspoon salt
Freshly ground black pepper
2 large eggs, well beaten
1/4 cup chopped mixed fresh herbs (parsley, cilantro, dill)

Place the asparagus in a saucepan and pour the boiling water over them. Simmer, covered, until the asparagus are fork-tender, about 5 to 8 minutes, depending on the thickness of the stalks.

Meanwhile, sauté the chopped onion in the oil. When the asparagus are done, stir in the onions, salt, and pepper to taste.

Stir a small amount of the hot broth into the beaten eggs, then carefully whisk the eggs into the soup, mixing well (the eggs are supposed to curdle slightly). Stir in the chopped herbs and simmer for a few minutes more.

From: The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia by Darra Goldstein.