Andalusian Asparagus (Esparragos A La Andaluza) - cooking recipe

Ingredients

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)

Preparation

Blanch the asparagus in lightly salted, boiling water, for 2 minutes. Drain and set aside.
Heat the olive oil in a pan and fry the garlic and bread over medium heat until golden.
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.
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.
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.