Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  32      medium        asparagus spears - -- (abt 1 1/2 lbs)
                        (white asparagus is excellent -- too)
   2      tablespoons   salt
   6      tablespoons   extra-virgin olive oil
   3      slices        baguette or French bread - -- (1" thick)
   4                    garlic cloves -- thinly sliced
     1/2  medium        red onion -- finely chopped
   1      tablespoon    hot paprika
   1      teaspoon      sweet paprika
   2      tablespoons   sherry vinegar
   4                    eggs - -- (jumbo)
                        freshly-ground black pepper -- to taste
   4      tablespoons   finely-chopped parsley -- for garnish

Preparation:

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 sauté 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. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1B02)