spanish asparagus revuelto

prep time:  tbd
cook time:  tbd
servings:  4 - 6

olive oil
2 peeled garlic cloves + 1/2 teaspoon minced garlic
2 cups bread cubes - cut in 1/2-inch cubes
2 ounces diced spanish chorizo
1 bunch thin asparagus - cut in 1 - 2-inch lengths
1 bunch green onions - chopped
8 large eggs - beaten
1/2 teaspoon pimeton
2 tablespoons roughly chopped italian parsley

1.  put 3 tablespoon 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.  add chorizo and fry lightly.  add asparagus, season with salt and pepper, and stir-fry until cooked through but firm, 3 - 4 minutes.  add green onion and minced garlic and cook 1 minute more.

3.  season eggs with salt, pepper and pimenton.  pour into pan and cook, stirring with a wooden spoon, just until soft and creamy, 2 - 3 minutes.  add parsley and serve immediately, topped with the fried bread cubes.

- new york times, april 2014

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