bring stock to a boil and drop in asparagus. cook until fork tender about 4 minutes. remove and set aside. add fish sauce to stock and reduce heat to a simmer. heat oil in a pan to medium high and saute garlic and scallions for 1 minute. add crabmeat and pepper and cook 5 minutes, stirring and tossing. raise heat under stock and bring to a boil. stir crabmeat mixture into stock and then add to cornstarch. break the eggs into the boiling soup and whisk it vigorously. cook 2 minutes, then add asparagus and cilantro and serve.
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