Spanish Asparagus Revuelto

Name: Spanish Asparagus Revuelto
Total time: 30 min
Yield: 4 to 6 servings
Cuisine: spanish
Ingredients: Olive oil; 2 peeled garlic cloves, plus 1/2 teaspoon minced garlic; 2 cups bread cubes, made with day-old bread, cut in 1/2-inch cubes; Salt and pepper; 2 ounces diced Spanish chorizo; 1 bunch thin asparagus, about 1 1/2 pounds, cut in 1- to 2-inch lengths; 1 bunch green onions, chopped; 8 large eggs, beaten; 1/2 teaspoon pimentón; 2 tablespoons roughly chopped Italian parsley

By David Tanis

Total Time: 30 minutes
Rating: 5(1,559)
Comments: Read comments

In Spain, wild asparagus is very popular, and it’s a sure sign of spring. Because the variety of wild asparagus there can be a slightly bitter, cooks blanch it in boiling water before sautéing in olive oil. (In North America, both wild and cultivated asparagus are sweet, so this step is unnecessary here.) This dish features typical Spanish ingredients — garlic, chorizo and bread crumbs — incorporated into soft scrambled eggs, for a hearty breakfast, or a simple lunch or first course.

Featured in: Asparagus, Spanish-Style

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Ingredients

Yield:4 to 6 servings

Olive oil
2peeled garlic cloves, plus ½ teaspoon minced garlic
2cups bread cubes, made with day-old bread, cut in ½-inch cubes
Salt and pepper
2ounces diced Spanish chorizo
1bunch thin asparagus, about 1½ pounds, cut in 1- to 2-inch lengths
1bunch green onions, chopped
8large eggs, beaten
½teaspoon pimentón
2tablespoons roughly chopped Italian parsley

Ingredient Substitution Guide

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Preparation

Step 1
Put 3 tablespoons olive oil in a cast-iron skillet over medium-high heat. Add peeled garlic cloves and let them sizzle until lightly browned, then remove. Add bread cubes, season with salt and pepper, lower heat to medium and gently fry until lightly browned and crisp, about 2 minutes. Remove bread and set aside to cool.
Step 2
Add chorizo and fry lightly. Add asparagus, season with salt and pepper, and stir-fry until cooked through but firm, 3 to 4 minutes. Add green onions and minced garlic and cook 1 minute more.
Step 3
Season eggs with salt, pepper and pimentón. Pour into pan and cook, stirring with a wooden spoon, just until soft and creamy, 2 to 3 minutes. Add parsley and serve immediately, topped with the fried bread cubes.

Ratings

5 out of 5

1,559 user ratings

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Comments

Sandra Bates7 years ago

Delicious! Used sun dried tomatoes in lieu of chorizo for a vegetarian version which came close to what I recall of my many years living in Madrid.

Javier7 years ago

Not EVERY spanish dish has to include chorizo, you know. The asparagus revuelto I've always known includes ham, which has a softer flavour.

A very popular alternative: add shrimps instead.

Treeda7 years ago

This was a great find in my in-box as I had all the ingredients on hand, except for chorizo and sun dried tomatoes were a fine substitute. Only suggestion: lower the heat to medium-low when you add the eggs, otherwise they cook too fast and get dry. You want them to be really creamy.

Johnny3 weeks ago

Simple and delicious! I served the revuelto with white rice and slow cooked black beans!

Marivic1 month ago

Simply a delicious easy recipe.

Barbara5 months ago

This was so incredibly good! Perfect for a quick dinner.

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