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Scrambled Eggs with Wild Asparagus Recipe - Revuelto de Esparragos Trigueros

User Rating 5 Star Rating (1 Review)


Revuelto de Esparragos Trigueros - Scrambled Eggs with Wild Asparagus

Revuelto de Esparragos Trigueros - Scrambled Eggs with Wild Asparagus (c) 2007 Lisa Sierra Licensed to About.com Inc.

"Revueltos" are scrambled eggs and you will find them listed on menus in bars and restaurants with a wide variety of ingredients mixed into the eggs. Wild asparagus or “esparragos trigueros” are found around Spain, but particularly in the northern area of Extremadura and Northern/Central Spain. “Trigueros” are a popular ingredient in home-style egg dishes or simply salted and grilled. Their stocks are usually longer and much thinner than green asparagus. If you cannot find wild asparagus, substitute fresh green asparagus from your grocer.

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!

User Reviews

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 5 out of 5
, Member JFCaruso

This is a classic dish in many cuisines ... asparagus and eggs are naturals together. I sauteed the asparagus over little more than medium heat and added the garlic a minute or two before the eggs, lest it burn. There was no mention of the paprika in the instructions so I didn't know how it was traditionally applied ... mixed with eggs, or sprinkled over the cooked omelet. I chose the latter. The omelet was terrific!

6 out of 6 people found this helpful.

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