1 bunch fresh asparagus from Huétor-Tájar
100 g almonds
4 cloves garlic
4 slices bread (not fresh)
White stock
6 eggs
Raisins
Pine kernels

Cut the asparagus from Huétor-Tájar and cook, once cooking is finished reserve. Then heat oil in a pan and fry the garlic, the almonds and the bread slices. Mince everything in a mortar. Put the cooked asparagus and the minced garlic, fried bread and almonds, cover with the white stock, season with salt and allow to boil a little. To finish, add 2 boiled eggs and decorate with raisins and pine kernels.