2. Cut the leaflets of asparagus in turn with a knife.

3. cut off the old roots.

4. Then peel off the old skin from the roots and wash the asparagus.

5. Wash off the sediment on the surface of Volvariella volvacea and cut two petals.

6, garlic cut into pieces, preserved eggs peeled and cut into small pieces.

7. Stir-fry garlic and preserved egg slices in the pan.

8. Pour in the stock and cook for a while.

9. Then pour in straw mushrooms.

10, add asparagus.

1 1. Cook Volvariella volvacea and asparagus until soft.

12. Put the asparagus soup on the plate and serve. 1, asparagus must be peeled more, otherwise it is too old to eat.

2. Our family loves preserved eggs. If you don't like preserved eggs, you can put one less.

Be sure to fry garlic and preserved eggs first, so that the soup is delicious.

4, no broth can add some lean meat, just as fresh.

If you want to serve by going up one flight of stairs to the soup, you can add some shredded ham and scallops.