First make the herbed yogurt sauce. In a bowl, add all the yogurt ingredients and mix well, topping with a drizzle of olive oil. Taste for seasoning and set aside.
Then make the paprika butter. Melt 2 Tb of butter in a skillet and swirl with paprika. Set aside.
In a medium cast iron skillet (or anything you have, I just love the texture that the cast iron gives to the eggs), add butter and a drizzle of olive oil and allow to melt on low-medium heat.
Add the ramps, asparagus and cook for about 2-3 minutes until the ramps begin to wilt and asparagus begins to tenderize. Add chopped parsley and toss gently. Then make 3 (or 4) little wells into the mixture and crack the eggs into them and cook until whites are set and yolk is just setting (or desired doneness).
Once eggs are done, top with yogurt mixture and pour paprika butter over and garnish with more fresh parsley.
Serve with toasted baguette.