In a deep saucepan, heat oil and saute garlic, onion and chicken for a few minutes.
Add in the soup stock and liquid from the canned asparagus.
Bring to a boil and season with salt, MSG and pepper.
Add in the dissolved cornstarch and simmer for a few minutes.
Then put the asparagus tips and stems, then add the beaten egg white.
Remove from heat and garnish with green onion. Serve hot.