Roughly chop the cloves of garlic, add into a mortar, along with a pinch of sea salt, using a pestle pound down until you form a paste like texture, then add 1 tsp sweet smoked Spanish paprika, ½ tsp ground cumin, ¼ cup chopped fresh parsley and 1 tbsp sherry vinegar, mix together until well mixed and set aside

Rinse the spears of asparagus under cold running water, then pat them completely dry with a dishcloth, cut the spears into 1 ½ inch (4 cm) thick pieces, discarding about 2 inches (5 cm) from the bottom of the spears

Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add the chopped asparagus, mix continuously with the olive oil

After 3 minutes and the asparagus are lightly sauteed, add in the garlic mixture and season everything with sea salt & black pepper, mix together and cook for 60 seconds to make the garlic aromatic, then add in ¾ cup water, mix together and simmer for 5 minutes or until the water has reduced in half

Remove the pan from the heat and serve, enjoy!