1. In a pot, stir the vegetable broth if necessary and bring to a boil.
2. Peel the asparagus and cut it into diagonal pieces. Wash the herbs thoroughly, dry them, remove the thick stems and chop finely. In a bowl, whisk the eggs well.
3. Add the asparagus to the broth and let it simmer on low to medium heat for about 11 minutes. Then reduce the heat, pour the eggs into the broth and gently mix with a fork. Allow to set in the broth for about 1 minute.
4. Serve the vegetable broth with asparagus and poached egg on plates and garnish with the herbs. Enjoy your meal!
Nutrition per serving
kcal: 65
Protein: 6 g · Fett/Fat: 4 g · Carbs: 4 g
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