Scrambled Eggs with Spring Asparagus

Name: Scrambled Eggs with Spring Asparagus
Yield: Serves four
Cuisine: Spanish
Ingredients: 30-45 ml/⅔ tbsp tiny raw mangetout (snow peas); 8 large (US extra large) eggs; 30 ml/2 tbsp milk; 50 g/2 oz/¼ cup butter; 1 bunch thin asparagus; 30-45 ml/⅔ tbsp tiny raw mangetout (snow peas); sweet paprika, for dusting; salt and ground black pepper; salt and ground black pepper

Preparation info

Serves
four

Difficulty
Easy

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

Revuelto de espárragos is one of those delicious egg dishes that show off new green spring vegetables to perfection. Delightfully tender fresh asparagus and sweet peas make perfect partners to lightly cooked eggs.

Ingredients

1 bunch thin asparagus
30-45 ml/⅔ tbsp tiny raw mangetout (

Europe
Spain
Starter
Snack
Mediterranean
Spring
Vegetarian
Gluten-free

Method

Prepare the asparagus. Using a large sharp knife, cut off and discard any hard stems. Cut the stems into short lengths, keeping the tips separate. Shell some of the fatter mangetout pods, to extract the tiny peas.
Tip the stems into a pan of boiling water

Ingredients

Method

Photos