Revuelto con esparragos
This is usually made with the thin, slightly bitter, wild asparagus, but it's quite good with cultivated asparagus as well. Choose thin stalks.
Cut off and discard the woody ends of the asparagus. Chop the stalks into short lengths and blanch them in boiling water for two minutes and drain well. Heat the oil in a heat-proof casserole and fry the garlic and the bread until toasted. Remove them to mortar or blender and crush with the saffron, cumin, vinegar, a little of the water and salt and pepper. Add the drained asparagus to the oil and sauté for five minutes, tossing with a fork.
Add the mortar mixture and more water, cover and simmer the asparagus until tender, about 15 minutes, adding water as necessary. The sauce should be thick but should not cook dry. Then beat the eggs with salt, pepper and paprika, pour them into the casserole and cover. Cook on low heat just until the eggs are set. Optionally, add 100 grams of small peeled prawns a minute or two before the eggs are set.