With a kitchen knife clean the asparagus beginning below the tips moving in the direction of the base of the stem, turning continuously as you clean.
Once peeled cut the stems and reserve in cold water.
Tie the asparagus in bunches and place in a pot with abundant water with salt once it reaches a boil.
The cooking time (20-25 minutes) will be dependent on the freshness of the asparagus, the ideal being that when lightly pressed between the fingers, the give stem gives slightly but maintains firm, reserving its shape.
Once cooked, cut in the middle with a slanted cut and reserve in the water used for cooking. Heat olive oil, and heat the onion, finely grated, over a low heat and add salt.
Incorporate the cured ham cubes once the onion is soft and continuing over a low heat, add the flour, developing a roux that does not reach a toasted color, and then add the asparagus cooking water and allow to cook for 5 minutes.
Add the asparagus stems into the broth and continue to cook over a low heat.
Add the eggs into the broth to poach them turn off the heat and leave for 5 minutes allowing the eggs to set.
Serve the stew with a small amount of olive oil.
Ramiro Sánchez Martínez
Ramiro Sánchez is straddled between his two houses, the one where he was born, Cintruénigo, and the adopted city, Saragossa. He cooks in both, the place where he was born-Maher-and the place that has seen him grow up as a cook: La Ontina. Grandson of the founder of Maher and nephew of the current owner, Enrique Martínez, his professional background has always been bounded to the same company. Among its main culinary achievements it highlights the way to bring vegetables from the Rivera del Ebro in the Aragonese capital.