Scrambled Eggs with Asparagus (Revuelto de Esparragos)

175g or ¼ cup asparagus, cut into 2 cm (¾ in) lengths
1 teaspoon sweet papikra (pimenton)
6 eggs beaten
olive oil
salt
black pepper

Serves 3-4 | Hands-On Time: 10m | Total Time: 20m

Creamy scrambled eggs! That’s what the Spaniards call a “revuelto”: You can add fresh seasonal ingredients like prawns, mushrooms, garlic shoots. Baby artichokes, in this case, I chose asparagus.

Directions

Heat the oil in a frying pan over medium heat and sauté the asparagus for 2 minutes, or until just starting to become tender. Add the papikra, a pinch of salt and a pinch of black pepper and stir to combine.

Pour in the beaten eggs and gently stir for a few minutes. Remove the mixture from the heat just before it is fully cooked (the perfect revuelto is creamy in consistency), then season to taste and serve immediately.