Spanish Scrambled Eggs With Pimenton and Asparagus

5.0(8)

Huevos Revueltos Con Esparragos - this traditional Spanish recipe is usually made with wild asparagus - but very tiny sprues will work equally well. This delicious and very indulgent light supper dish will feed four people with side dishes and crusty bread, or two greedy people! It is also excellent served as a Tapas dish - make sure there is lots of bread to scoop it up with!

by French Tart·published 2007-05-02

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Lunch/Snacks

Servings

(2–4)

Total time

15 min

prep 5 min

Calories / serving

388 kcal

Ingredients (8)

serves

1 lb fresh green asparagus
5 large free-range eggsegg
1/2 teaspoon smoked paprika (Pimenton)
1/4 teaspoon sweet paprikapaprika
1 pinch ground cumincumin
salt and black pepperpepper
1 tablespoon olive oilolive-oil
1 ounce butterbutter

Instructions (9 steps)

01Trim the woody ends from the asparagus, removing tough fibrous outer layers from the stalks if they are large - a potato peeler is good for this.
02Cut the asparagus into 1" lengths - setting aside the tips.
03Bring a pan of water to the boil and boil the asparagus for 2 to 4 minutes - excluding the tips; add the tips and boil for a further 2 minutes.
04Drain carefully - the asparagus should be just tender but not too soft.
05Beat the eggs with the spices and seasonings.

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