Wash the asparagus and snap off the woody stems. Break into pieces.
Heat the oil in a heatproof casserole and fry the garlic and break.
Remove and set aside.
Saute the asparagus in the same oil.
Crush the garlic and bread in a mortar, or puree in a blender,
adding a small amount of water. Add this mixture and the paprika
to the asparagus and stir. Add a little more water, a small amount
of salt and the vinegar.
Cover and cook over medium heat for approximately 30 minutes (some
liquid should be left).
Before serving, beat the eggs, add to the casserole and stir to
scramble with the asparagus.
Recipe reprinted by permission of Weldon Russell. All rights reserved.