Spanish cuisine · Breakfast & Eggs

Revuelto de Espárragos

Scrambled eggs with green asparagus – especially good with wild asparagus in spring.

Ingredients · for 2 servings

• 6 eggs
• 300 g green asparagus
• 2 garlic cloves
• 4 tbsp olive oil
• Salt
• Pepper

Instructions

1. Cut the asparagus into 3 cm pieces and trim the woody ends.
2. Fry with the garlic in olive oil for 5 minutes until still crisp.
3. Lower the heat and add the beaten eggs.
4. Stir gently until everything binds creamily, then season with salt and pepper.