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Scrambled Eggs with Asparagus and Prawns (revuelto de espárragos con gambas)
Introduction from Claudia Roden
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.
Ingredients
Method
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.
Variation:
Instead of prawns, fry 4 slices of bacon, coarsely chopped, then add the garlic and drained asparagus, then the eggs.
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