Spanish Asparagus Revuelto

By David Tanis

Published April 15, 2014

  • Fred R. Conrad/The New York Times
Media 1 of 1
Total Time
30 minutes
Rating
5(1,605)
Comments
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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

  • 2 peeled garlic cloves, plus ½ teaspoon minced garlic

  • 2 cups bread cubes, made with day-old bread, cut in ½-inch cubes

  • Salt and pepper

  • 2 ounces diced Spanish chorizo

  • 1 bunch thin asparagus, about 1 ½ pounds, cut in 1- to 2-inch lengths

  • 1 bunch green onions, chopped

  • 8 large eggs, beaten

  • ½ teaspoon pimentón

  • 2 tablespoons roughly chopped Italian parsley

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

10 grams carbs; 254 milligrams cholesterol; 189 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 11 grams fat; 2 grams fiber; 307 milligrams sodium; 12 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. 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.

  3. 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.

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Ratings

5 out of 5
1,605 user ratings
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Comments

Sandra Bates

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.

Javier

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.

Treeda

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.

Mansi

This dish ended my 3 year relationship.

tomh

A . For 1: 6 oz asparagus, 4 eggs, all else as recipe. Watch salt.

Johnny

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

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