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.
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.