In this task, you have to generate the title of the recipe given its required ingredients and directions.

Input: Consider Input: ingredients: '1 small round loaf crusty bread (about 10 ounces), 2 ends removed, the rest cut into 4 thick slices', '3/4 pound asparagus, tough ends snapped off and discarded, spears cut into 2-inch pieces', '1/4 pound thin-sliced prosciutto', '1/4 pound Gruyere, grated', '1 10- ounces package frozen chopped spinach, defrosted, drained, and squeezed dry', '4 eggs', '1/4 teaspoon salt', '1/8 teaspoon fresh-ground black pepper',<sep> directions: 'Heat the oven to 450. Put the bread on a baking sheet and toast in the oven, turning once, until lightly browned, about 5 minutes in all. Transfer to an oiled baking dish.', 'Meanwhile, bring a medium pot of salted water to a boil. Add the asparagus and cook until tender, about 5 minutes. Drain, rinse with cold water, and drain thoroughly.', 'Using your fingers, make a depression in the center of each slice of bread. Arrange one or two slices of prosciutto around the edge of each slice of bread. Reserve 2 tablespoons of the cheese. Press a quarter of the remaining cheese into the center of each slice of bread. Top the cheese with the spinach, and then surround that with the asparagus. Break an egg into a small dish. Carefully slip the egg into one of the spinach nests. Repeat with remaining eggs. Sprinkle the eggs with the salt and pepper and the reserved cheese. Bake, covered, until the egg whites are just set, 10 to 15 minutes.', 'Wine Recommendation: New Zealand sauvignon blancs have a distinctive style, with a powerful streak of acidity, ripe citrus and gooseberry flavors, and a singular note of asparagus. Try one with this egg dish for an intriguing pas de deux.'

Output: Baked Eggs With Spinach, Asparagus, And Prosciutto

Input: Consider Input: ingredients: '4 heads escarole', '4 to 6 cans cannellini beans (and juice) or 1 lb. white kidney beans', 'garlic cloves (as many as desired)', 'olive oil', 'salt, pepper and garlic powder',<sep> directions: 'Wash the escarole until water is clear.', 'Break into small pieces. Add to boiling water. Cook until soft. Drain.', 'If using white kidney beans, soak overnight, drain and add fresh water. Cook 1 1/2 hours and drain.', 'In a Dutch oven pan, saute the garlic cloves in the olive oil.', 'Add beans and greens.', 'Season with salt, pepper and garlic powder.', 'Add vegetable broth as desired (if you feel it needs more liquid).', 'Cover and cook 20 to 30 minutes on low heat.'

Output: Beans And Greens

Input: Consider Input: ingredients: '2 tablespoons butter', '1 1/2 cups apples, peeled and diced', '1 onion, chopped', '2 garlic cloves, minced', '1 tablespoon gingerroot, minced', '1 1/2 teaspoons curry powder', '1 teaspoon ground cumin', '1 teaspoon ground coriander', '1 teaspoon dried thyme', '1/4 teaspoon cayenne pepper', '2 carrots, peeled and cubed', '1 sweet potato, peeled and cubed', '1 cup turnip, peeled and cubed', '4 cups chicken stock', '1 cup light cream or 1 cup condensed milk', '1/4 cup fresh coriander, chopped (optional)',<sep> directions: 'In a large saucepan, heat butter over medium heat. Add apples, onion, garlic, ginger root, curry, cumin, ground corriander, thyme and cayenne. Cook until softened.', 'Add root vegetables and stock. Bring to a boil. Reduce heat and simmer for 30 minutes.', 'Let cool for 15 minutes. Puree soup in batches. Add cream and heat through but DO NOT BOIL.', 'Sprinkle with fresh corriander.', 'NOTE: you can create your own combination of root vegetables. Total amount of diced vegetables should total about 4 cups or 1 litre.'
Output: Curried Cream Of Root Vegetable Soup