Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
- 3/4 lb. wild or green asparagus
- 3 tbsp extra virgin Spanish olive oil
- 2 cloves garlic, finely chopped
- 8 eggs
- 1/2 tsp. sweet Spanish paprika
- salt to taste
This scrambled egg recipe makes 4-6 servings.
Rinse asparagus and cut off the woody ends. Pour enough water into a large stock pot to cover asparagus. Bring to a boil. Once boiling, place asparagus in the boiling water for about 2-3 minutes. Remove from heat and drain immediately. Allow to cool a few minutes. When cool enough to touch, cut stalks into pieces.
Peel and finely chop the garlic. Heat olive oil in a 10-inch frying pan and sauté the garlic. Add the asparagus and salt to taste and brown.
Beat the eggs with the paprika and pour into frying pan with garlic and asparagus. Turn heat on low. Stir the mixture until the eggs begin to cook. Allow the eggs to cook. When done, slide the “revuelto” out of the pan onto a plate to serve.
Mushrooms and/or shrimp are popular variation to this basic “revuelto.” If you use mushrooms, halve the amount of asparagus and use about 8 oz. of mushrooms. Saute the mushrooms with garlic and asparagus.
If you want to use shrimp, halve the amount of asparagus and add about 6 oz. of cooked shrimp (41-50 count per pound).
If the eggs do not cook on top, turn on the broiler in your oven and place the frying pan with egg mixture under the broiler to cook the eggs. Make sure to keep a close eye on the pan to ensure that the eggs do not burn. If the pan has a plastic handle, be sure the handle sticks out of the oven and doesn’t melt!