Scrambled Eggs with Asparagus and Prawns (revuelto de espárragos con gambas)
A Spanish style scrambled eggs recipe, starring wild asparagus and prawns. Perfect for breakfast, the inviting dish is flavoured with garlic and parsley.
This is a recipe made with the thin wild asparagus called trigueros, after the word trigo (meaning wheat), because they grow wild in wheat fields. I ate it in a restaurant in Jaén where they also had scape in the dish – these are the tender garlic shoots or stalks of the flowers of the garlic plant (ajetes in Spanish) that are harvested just as they begin to grow in a curl, before they straighten into a stem. They are also know as garlic spears. Theirs is a mild, garlicky taste.
Serve the revuelto with thin toast.
|250g||wild or thin asparagus|
|4 tbsp||olive oil|
|4||garlic shoots (scape) cut into 2.5cm lengths or 4 garlic cloves, peeled and sliced|
|250g||raw peeled prawns or frozen ones, defrosted|
|4||large eggs, lightly beaten|
|2 tbsp||chopped flat-leaf parsley|
Cut the asparagus into 3cm pieces and remove any tough ends. Boil them in salted water until they are soft (not crunchy), then drain.
Heat the oil in a non-stick frying pan over a medium heat and add the garlic. Before it begins to colour add the asparagus. Sauté for a minute, stirring and turning them over, and adding a little salt. Add the prawns and cook for 1 to 2 minutes, turning them over until they go pink. Pour in the eggs with the parsley, add a little more salt and stir for seconds only. The eggs should be slightly liquid. They will turn creamy off the heat.
Instead of prawns, fry 4 slices of bacon, coarsely chopped, then add the garlic and drained asparagus, then the eggs.