Asparagus-Egg Drop Soup

3/4 lb asparagus cut into 3/4 inch pieces

32 oz chicken broth

4 large eggs, lightly beaten

1 slice ham, diced

2 tsp soy sauce

1/4 tsp black pepper

1. boil water - cook asparagus 3-4 minutes (until tender) - drain - rinse under cold water

2. boil broth - reduce heat to simmer - gradually pour in eggs, beating constantly with whisk - cook until eggs are cook through (1 min) - stir in asparagus, ham, soy sauce, pepper - cook until hot (1 minute)