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Scrambled eggs with asparagus

Scrambled eggs with asparagus

Looking for a beautiful breakfast that showcases succulent spring asparagus? Here is our Revuelto de Espárragos recipe!

Serves

4

Preparation time

10

Cooking time

20

Allergens

Ingredients

  • A bunch of fresh asparagus 
  • 8 large free range eggs
  • ¼ cup butter
  • 30ml milk
  • 1 tbsp La Española Mild Flavour Extra Virgin Olive Oil
  • 1 Pinch of paprika and 2 pinch parsley. 1 pinch of salt and pepper

Directions

  1. Bring a small pan of water to the boil.
  2. Cut off the hard stems of the asparagus and discard. Separate the tips and stems of the asparagus and set aside. 
  3. Place asparagus stems into the pan of boiling water for 4 mins and asparagus for a further 2 mins.
  4. Break eggs into a bowl and beat. Add 1 pinch of parsley and salt and pepper to bowl. Once eggs are beaten, add the milk and mix. 
  5. Heat a frying pan and add butter. Pour eggs into the pan. Stir gently with a wooden spoon until the eggs are fluffy. When eggs are almost cooked, drain asparagus and add to eggs for 1 minute. Stir.
  6. Sprinkle paprika and 1 pinch parsley. Serve. 

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