Paramount Citrus

• Juice six lemons with a citrus reamer or juicer; set aside.
• In a large pot, bring broth to a boil, then turn down to a simmer.
• In a medium bowl, whisk together eggs and lemon juice.
• Gradually add 2 cups of hot broth to egg mixture and whisk well.
• Return egg mixture to pot.
• Stir over medium-low heat until heated through.
• Meanwhile, in a medium pan, sauté asparagus with olive oil and salt until just tender.
• Add cayenne pepper and asparagus to soup.
• Cook for 3–5 minutes.
• Sprinkle with fresh parsley.
• Season with salt and pepper to taste.
• Serve with fresh lemon wedges.