Peel the asparagus, cut the tops off and keep them apart.
Cut the stalks into slices and fry them.
Cook 750ml broth and ad the orzo.
Beat the egg yolks with the lemon juice in a bowl. Scoop a spoonful of hot broth with it and beat well. This grant you the gentle boiling soup . Slowly beat and simmer gently . The soup should have a pale lemon yellow color and a frothy, creamy consistency.
Add at the very end the asparagus tops and let it boil for three minutes . Drizzle with extra virgin olive oil and serve.