Instructions: Preheat oven to 500 degrees.

Bring 4 quarts water to a boil and add 2 tablespoons salt. Trim asparagus by snapping off butt ends. Drop asparagus into boiling water and cook 1 1/2 minutes or until just tender. Remove and refresh in an ice water bath. Drain and set aside.

Heat oil in an 8- to 10-inch saute pan over medium heat. Add bread and cook until dark golden brown, about 1 minute. Remove bread and add garlic and onion and cook until softened and light golden brown, about 2 minutes. Add both paprikas and cook 30 seconds. Remove and allow to cool.

Place toasted bread, onion, oil and spice mixture into a food processor and blend to crumbs. Place 8 asparagus spears into each of 4 ramekins. Divide bread crumbs over asparagus, drizzle with vinegar and crack 1 egg into each ramekin. Season with salt and pepper and place into oven and cook until egg is just set, about 3 to 5 minutes. Remove and serve at once.

This recipe yields 4 servings.

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