Ingredients

• 2 cloves garlic, minced

• 2 Tablespoons extra virgin olive oil

• 2 pounds asparagus, trimmed into 1-inch pieces, with tips reserved

• 2 teaspoons Kosher salt

• ½ teaspoon freshly ground black pepper

• 4 cups vegetable broth

• 4 egg yolks

• ½ cup heavy cream

• ½ cup grated Parmesan cheese, plus additional for serving

• 6 slices Italian bread, toasted

• 6 slices prosciutto

• fresh chives, finely chopped

Instructions

In a large saucepan, cook the garlic in the olive oil over moderate heat, stirring constantly, until golden, about 3 minutes. Add the asparagus and cook until bright green, about 5 minutes.

Add the Kosher salt, black pepper, and vegetable broth, then bring to a boil. Reduce the heat to moderately low and simmer until the asparagus is tender, about 15 minutes.

In a small bowl, beat the eggs with the cream and ½ cup of the Parmesan cheese. Reduce the heat to low so the soup is no longer simmering. Very slowly ladle about 2 cups of the hot soup into the egg mixture, whisking constantly.

Once incorporated, gradually stir the egg mixture back into the soup in the saucepan. Increase the heat to moderately low and cook, whisking constantly, until the soup slightly thickens, about 8 minutes. Do not allow the soup to boil, or the eggs will curdle.

Remove from the heat. Ladle the soup into warm bowls. Top each slice of toasted bread with a slice of prosciutto and serve alongside the soup. Sprinkle with fresh chives and pass additional grated cheese at the table.