Thinly slice Garlic (3 clove).
Finely dice Onion (1/2).
Wash Asparagus (20 stalk) and pat them dry. Cut into 1-inch pieces.
Chop the Fresh Parsley (1 handful).
Into a fryinh pan over medium heat, add Extra-Virgin Olive Oil (2 tablespoon). Let warm for 2 minutes.
Add the garlic and onion. Mix well with the oil and cook for about 3 minutes.
Add the asparagus and cook for another 4 minutes, then season with Spanish Smoked Sweet Paprika (1/2 teaspoon), Sea Salt (1 pinch), and Ground Black Pepper (1 pinch). Mix it all together.
Add Canned Diced Tomatoes (1 1/2 cup) and Granulated Sugar (1 pinch). Mix it all together, then taste and adjust seasonings. Bring to a simmer and cook for 3 minutes.
Crack Organic Egg (4) into the sauce and place a lid on the pan. Cook for 3-4 minutes.
Remove the lid and transfer the pan away from the heat. Season with additional salt and pepper. Garnish with the parsley and serve directly from the pan. Enjoy!