Asparagus Soup


Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Darra Goldstein

Published 1999

  • About

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.


  • 1 pound asparagus, trimmed and cut into 1-inch pieces
  • 5 cups boiling water
  • 2


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 butter. 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 c