4 c. (2 cans) chicken broth
1 can white asparagus
2 egg whites
1 can crab meat (or 1 lb. fresh)
1/4 c. cornstarch
Salt to taste
1 tsp. sugar

Simmer broth. Add crab meat. Cook 15 minutes. Add asparagus, cut in 1 to 1 1/2 inch julienne pieces. Add salt and a bit of sugar. Mix cornstarch with enough liquid to make it smooth and add to soup. Beat egg whites slightly and sieve into soup, stirring constantly.