Asparagus spears

In a frying pan with very hot oil, brown the whole garlic. Transfer to the blender and add the toasted bread, the paprika and a little broth. Blend and set aside.

In the same pan, sauté the washed and cut asparagus. When they are golden brown, add the broth and the mixture from the blender. Lower the heat and simmer for about 20 minutes.

Cook the eggs in water for 5 minutes so that the whites are cooked but the yolk remains raw. Transfer to a bowl with ice water to stop the cooking and peel carefully.

Serve the asparagus with the egg on top.