or dry toast the bread until light golden brown on both sides. Trim a small chunk off the end of a garlic clove
and rub the cut surface all over the toasted bread (the garlic will wear down as you rub the bread).
Bring a pot of water to a boil. Score
the skin of the tomatoes with a small x using a paring knife. Blanch
the tomatoes in the boiling water for 30 seconds, then drop them into a bowl of ice water. Peel
, halve them and then squeeze the seeds out. Chop
the tomatoes into small dice
and mix in a bowl with the parsley
, chives, anchovy
if using, shallots
and a splash of sherry vinegar
. Season generously with salt and pepper, and drizzle with olive oil to taste. Set aside.
Slice the Serrano or Iberico ham
into thin slices, leaving the fat on. Heat a large nonstick fry pan over medium heat. Add 1 tablespoon olive oil and then the ham slices. Allow the ham to render
for 15 to 20 seconds, turning the slices occasionally. Remove from the pan to a plate and keep the rendered fat in the pan.
Turn the heat up to medium-high and add the asparagus pieces to the pan. Season the asparagus
with salt and pepper and saute until tender and the asparagus begins to color slightly, 1 to 2 minutes. Remove the asparagus to the plate with the ham.
sunny-side up in the same pan (add olive oil to the pan if necessary).
To assemble, drain
some of the liquid off the tomato salsa. Smear each toast with a good amount of tomato salsa
. Place the ham and then the asparagus spears on the toast next. Then top off with a trimmed sunny-side up egg. Sprinkle with smoked paprika
, salt and pepper, then