1 clove of garlic
1 teaspoon sweet paprika
4 tablespoons extra virgin olive oil
A piece of bread
1 liter of chicken broth
few strands of saffron
Cut the asparagus, discarding the hardest part. Wash and drain well.
In a pan put some olive oil and when hot, removing from the heat cook the finely chopped garlic. Add the paprika then.
Put the pan into the fire again and lightly fry the bread cut into cubes. When ready put aside.
Then lay the asparagus, fry to medium heat. Add the chicken broth, pine nuts and saffron, and cook for a while until asparagus are tender.
At this point, add the eggs into the soup (without shell) and let it do a few minutes of cooking to taste. You can also boil the egg aside and add add the egg and the fryied bread when serving.