2 Tbs. olive oil
1 large leek, white and light green portions, halved lengthwise and thinly sliced crosswise
Kosher salt and freshly ground pepper, to taste
1 tsp. minced garlic
1 tsp. Hungarian paprika, plus more for sprinkling
1 1/2 lb. asparagus, ends trimmed, spears cut into 1-inch pieces
2 Tbs. chicken or vegetable stock concentrate
3 cups water
1 cup baby spinach leaves
6 poached eggs
Fresh tarragon leaves, flat-leaf parsley leaves and chopped chives for garnish