Scrambled eggs with asparagus
One of the great classics, «el revuelto de espárragos». A classic of Spanish gastronomy.
Processing time: 15 minutes
Difficulty: Very easy
Ingredients
- 1 bunch of asparagus
- 1 Onion
- 2 or 3 cloves of garlic
- eggs (1 per person)
- extra virgin olive oil
- Salt
Elaboration
Chop the asparagus into pieces of 3 fingers, discarding the Woody part. We wash them well and let them drip until almost dry. The asparagus are very fine asparagus and therefore it is not necessary to cook them previously.
In a skillet, add a light olive oil base. Then we Sauté garlic cut into slices. When start to pick color, remove them. In the same oil poached well minced onion. Once poached, remove it from the pan.
We put studs in the Pan and leave to cook for a couple of minutes. Add the garlic and onion. Stir. Add the beaten eggs and put a pinch of salt. Mix well and when the eggs begin to curdle it, remove from the fire.
Tricks
- If the asparagus are very thick, some can be cooked previously minutes
- You can add shrimp or ham
- A good presentation is to extend a few slices of ham on the dish and serve up scrambled eggs.
- Although right now we can find them in supermarkets all year round, his time is from April to June.
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