2 lbs fresh and tender asparagus (white or green) or 1 lb
canned asparagus. Use the big shoot of asparagus, at least 1/2 or 2/3 inch
in diameter.
Salt to taste (approximately 1 teaspoon)
1/4 to 1/2 teaspoon black pepper
12 fresh coriander leaves if desired
3 tablespoon cornstarch mixed with 1 cup cold water or cold
bouillon
2 eggs yolks slightly beaten.
Cut the canned asparagus into 1 inch pieces or boil fresh
asparagus until tender before cutting.
Heat the bouillon to boiling, add crab meat and continue boiling for 10 minutes.
Skim while boiling. Then add the asparagus pieces and cook for 5 minutes. Season
with salt and pepper. Stir in the beaten yolks quickly. Add well mixed
cornstarch, stir slowly three to four times until cornstarch is done. Stop
stirring immediately.
Makes 6 servings. Serve hot into bowl or soup plate with coriander leaves on top
for taste and decoration.
