Shrimp and Asparagus Revuelto from The New Spanish Table by Anya von Bremzen
Simple but pristinely wonderful, revuelto (a kind of scrambled eggs) is a dish for which good Spanish restaurants charge dearly—and customers happily pay, knowing that a few good ingredients well...
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Ingredients
- Coarse salt (kosher or sea) and freshly ground white pepper
- ½ cup thinly sliced asparagus (4 to 6 stalks, well trimmed)
- 1 large garlic clove, minced
- 3 tablespoons olive oil
- 5 large, very fresh eggs, preferably organic
- 4 to 6 ounces peeled small shrimp
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