Andalusian Asparagus (Esparragos A La Andaluza)

• 1 lb fresh asparagus, trimmed and chopped into bite size lengths
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 slice bread (crusts removed and chopped into cubes)
• 1 pinch paprika
• 1/2 teaspoon cumin
• 1 teaspoon wine vinegar
• water
• 2 eggs (optional)

1. Blanch the asparagus in lightly salted, boiling water, for 2 minutes. Drain and set aside.
2. Heat the olive oil in a pan and fry the garlic and bread over medium heat until golden.
3. Remove the garlic and bread to a blender and mix with the cumin, paprika, vinegar and a little water to make a paste. Start with 1 or 2 tablespoons of water and then adjust as needed until you get a paste-like consistency.
4. Reheat the frying pan, adding a little extra oil if necessary. Add in the blanched asparagus and fry for about 5 minutes, then add the paste and a little more water. Cover and simmer until the vegetables are tender.
5. This dish can be served as it is or you can add 2 beaten eggs and a little more water then leave on a low heat until the eggs are set.

fresh asparagus, olive oil, garlic, bread, paprika, cumin, wine vinegar, water, eggs

Taken from www.food.com/recipe/andalusian-asparagus-esparragos-a-la-andaluza-370960 (may not work)