Spanish asparagus soup

Heat the stock pot over medium heat with the olive oil. Cut three 1-inch slices of baguette, each into 6 pieces, 18 in all.

Saute the bread in the oil 3 to 4 minutes until golden all round; remove and set aside.

Finely chop the onion, roughly chop the garlic, finely grate the tomatoes.

In the same pot over the same heat, saute the onion and garlic, stirring continuously, about 4 minutes until translucent.

Add the paprika and mix to coat.

Add the grated tomato, mix, and simmer without stirring about 4 minutes until slightly thickened.

Trim 2 to 3 inches from the asparagus ends, rinse in a strainer under cold water, spin or pat dry, and cut into 1-inch pieces.

Add the asparagus and the fried bread; season with sea salt and black pepper and mix.

Add the vegetable broth, turn to high and bring to a boil.

Cover, lower to low-medium and simmer about 5 minutes, about 10 for thicker asparagus, until tender.

Crack each egg into its own bowl.

Uncover, gently add the eggs spread apart, cover and simmer 3 to 4 minutes until the whites are cooked through.

Remove from the heat, ladle into shallow bowls and sprinkle with fresh parsley.