Scrambled Eggs with Asparagus (Revuelto de Espãrragos)
This dish has long been a favorite of mine, good any time of day or night. In Spain, thin stalks of asparagus, called trigueros, are often used. Recently, I enj
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at freshpressedoliveoil.com.
Cooking tools:
- Pepper mill
- Skillet
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
- Plate
Ingredients
- 2 garlic cloves, peeled and coarsely chopped
- 1/4 cup extra virgin olive oil, plus extra for drizzling
- 1 bunch asparagus, trimmed, stalks sliced into 1-inch lengths
- 1 teaspoon pimentón (Spanish smoked paprika), or regular paprika
- 2 tablespoons white wine vinegar
- Sea salt
- 6 eggs, beaten
- Freshly ground black pepper
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