Asparagus Soup with Garlic and Eggs

I know asparagus season is almost over, but this recipe is so wonderful I want to share it anyway.

Asparagus Soup with Garlic and Eggs

5 cups Water
5 Bouillon cubes
3 cloves Garlic -- smashed
1 bunch Asparagus
4 Eggs
1/4 cup Parmesan
1 tbsp. Parsley

Crusty white bread + butter (to serve with it)

Note:  To smash the garlic, press down on it hard with a meat tenderizer or the flat blade of a really big, sturdy knife.  Do Not Hit It Hard with something, or you'll have bits of garlic all over the kitchen.

In a three quart kettle, bring water to boil. Trim asparagus and add trimmings and garlic to water. Simmer for 15 minutes. Remove asparagus trimmings and garlic from the water. 

Slice remaining asparagus 1" long. Add asparagus and bouillon to pot. Simmer for 8 minutes. In a medium bowl, beat eggs and mix in Parmesan and parsley. Take soup of the boil. Temper eggs with a ladleful of soup. Stir egg mix back into soup. 

Serve with buttered bread.