Zuppa di asparagi is a traditional asparagus soup originating from Calabria. The soup is usually made with a combination of asparagus, beef stock, beaten eggs, olive oil, garlic, pecorino cheese, parsley, salt, pepper, and a few slices of toasted bread.

The garlic and asparagus are sautéed in olive oil, and then covered with the beef stock and cooked until the asparagus is tender. The beaten eggs, pecorino, parsley, salt, and pepper are added to the pot and mixed with a wooden spoon. When served, zuppa di asparagi is poured over slices of toasted bread that have been placed in deep bowls.