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1. In medium saucepan melt Crisco; add onion and cook until tender.
2. Add frozen asparagus and chicken broth; cook uncovered 10 minutes over high heat.
3. Transfer mixture to blender and puree. (Or force mixture through a find wire sieve.) Add beaten egg yolks.
4. Return mixture to saucepan. Stir in milk, salt, pepper and hot pepper sauce. Reheat before serving; DO NOT BOIL.
Makes 3 quarts.
Your Asparagus Cream Soup is ready. Buon appetito!
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