Martin Yan - ASPARAGUS SOUP WITH CRABMEAT

ASPARAGUS SOUP WITH CRABMEAT

Makes: 4 to 6 servings

Ingredients:

10 spears fresh asparagus, trimmed
1 tablespoon cooking oil
2 green onions, chopped
1 slice ginger, minced
5 cups chicken broth
1 15-ounce can white asparagus, drained and cut at an angle into 3/4-inch pieces
1/2 pound cooked crabmeat, flaked
3 tablespoons light soy sauce
1/8 teaspoon ground white pepper

1-tablespoon cornstarch dissolved with 2 tablespoons water
1 egg, lightly beaten
3 sprigs cilantro, chopped

Cooking:

Cut fresh asparagus into 1/2-inch pieces leaving the tips in 1-inch lengths. In a medium saucepan, parboil asparagus in boiling water until tender- crisp, 2 to 3 minutes. Drain, rinse with cold water, and drain again. Set aside tips to use as garnish.
Place the same pan over medium-high heat until hot. Add oil, swirling to coat bottom. Add green onions and ginger; cook, stirring, until fragrant, about 30 seconds.
Add broth, parboiled asparagus, white asparagus, crabmeat, soy sauce, and pepper. Bring to a boil. Add cornstarch solution and cook, stirring, until soup boils and thickens slightly. Remove pan from heat and slowly drizzle in egg to set and form 'egg flowers'.
Ladle soup into individual bowls, garnish with asparagus tips and cilantro.