• 2 quarts chicken broth
• 3 cups 1/2-inch pieces fresh asparagus, preferably thin, sliced on the diagonal
• 1 ear of fresh white corn, kernels cut off, or 1/2 cup frozen white corn kernels
• 1/2 cup dry sherry or white wine
• 1 tbl. freshly ground white pepper
• 1/2 cup cornstarch mixed with 1 cup cold water
• 1 pound fresh crabmeat, picked over to remove any cartilage or shells
• 3 scallions, sliced on the diagonal into 1/2-inch pieces

Bring the chicken broth to a boil in a large pot. Add the asparagus and corn; stir.
Add the sherry and white pepper; stir. Cook for 3 minutes, or until the asparagus
is bright green in color.

Stir the cornstarch mixture into soup, adding it gradually, until lightly thickened.
The soup should not be as thick as a sauce.

Once the soup is thickened, add the crab meat and scallions. Stir well, and serve immediately.