Whisk eggs and lemon juice together in a bowl. Set aside.
Put broth in soup pot and bring to a boil. Add orzo and boil for 8 minutes.
Add asparagus and dill. Simmer 4-5 minutes.
When asparagus is tender, take a ladleful of hot broth and whisk into egg / lemon mixture. Lower the heat. Slowly pour egg / lemon mixture into soup in a thin stream, stirring briskly. Continue stirring until soup is thickened somewhat and heated through. Add salt and pepper to taste. Serve.
Makes 4 servings.
102 calories per serving.
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