A delightful twist on the classic Andalusian asparagus dish, combining rich flavors and a creamy texture.
Blanch the asparagus in boiling salted water for a couple of minutes, then drain and set aside.
Blanching helps retain the vibrant green color and tender texture of the asparagus.
Heat olive oil in a frying pan and sauté the garlic until golden.
Keep the heat moderate to avoid burning the garlic, which can turn bitter.
Blend the sautéed garlic with paprika, cumin, vinegar, and a splash of water to form a smooth paste.
Add water gradually to achieve the desired consistency for the paste.
Reheat the frying pan, add the asparagus, and cook for a few minutes. Stir in the paste and simmer until the asparagus is tender.
Cover the pan to allow the flavors to meld together beautifully.
Beat the eggs and pour them over the asparagus mixture. Cook on low heat until the eggs are set.
Stir gently to distribute the eggs evenly without breaking them.
Serve the dish warm, garnished with a sprinkle of paprika or fresh herbs.
Pair with crusty bread to soak up the delicious sauce.
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