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ASPARAGUS SOUPIngredients: 1 bunch of wild asparagus, 2 slices of bread, 4 cloves of garlic, 1 tsp sweet paprika, some virgin olive oil, 4 eggs, 1/2 tsp cumin, salt and water.
Preparation: Hand-chop the soft parts of the asparagus, wash them and set them aside. Pour some olive oil in a casserole, heat it and then add the chopped garlic and the bread. Remove the bread and the fried garlic. Mash it in a mortar with a pinch of salt and a pinch of cumin.
Put the asparagus in the casserole with the same oil in which we had fried the bread and the garlic. Sauté them adding the mashed mixture and 1 1/2 L of water. Add the sweet paprika and let it cook for about 15 minutes. Break one egg per person into broth until set at least 5 minutes before removing from heat.