1 bunch wild asparagus
cumin
garlic
1 onion
1 thread saffron
200 g potatoes
chicken stock
1 hard boiled egg
2 slices bread

Cook the asparagus and set aside together with the water. Saute the onion until tender and add the potatoes, diced, a little water from the asparagus boiling and the stock. Leave to cook until the potatoes are tender. In a frying pan, saute the garlic, the bread and cumin and add to the soup together with the asparagus and the egg, cut into small pieces.