300 g asparagus from Huétor-Tájar
100 g Serrano ham
4 tablespoon virgin olive oil
3 cloves garlic
1 tablespoon sweet paprika
1 tablespoon vinegar
1 boiled egg
4 slices fried bread
Minced almonds
Dry white wine

Trim and chop the asparagus from Huétor-Tájar. Poach the minced onion and the asparagus in a casserole. When golden, add the minced almonds, sauté and stir in the diced ham. Stir fry in wine, adding some chicken stock, and boil down. Nearly at the end of cooking time scald the eggs and serve.