Asparagus Soup with Frizzled Prosciutto Recipe

Snap woody ends off asparagus. Starting 2 inches (5 cm) from asparagus tips and using vegetable peeler, peel stalks.

In saucepan, bring stock, 2 cups (500 mL) water and garlic to boil; reduce heat, cover and simmer for 5 minutes. Add asparagus; cover and simmer until tender-crisp, about 3 minutes; with tongs, remove asparagus. Trim off tips; slice in half, lengthwise and set aside. Chop stalks and return to pot; simmer for 2 minutes. Remove from heat.

Slice prosciutto into thin strips. In skillet, heat oil over medium-high heat; fry prosciutto until crisp. Drain on paper towel-lined plate; set aside.

In batches, transfer soup to blender and puree until smooth; return to pot. Bring soup to simmer over medium heat. In small bowl, whisk together egg yolk, whipping cream, salt and pepper; remove soup from heat and whisk in egg yolk mixture. Ladle soup into bowls. Top with reserved asparagus tips and prosciutto.

Makes 6 servings.