Spanish Asparagus Revuelto Recipe 435

Steps:

• Put 3 tablespoons 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. Add chorizo and fry lightly. Add asparagus, season with salt and pepper, and stir-fry until cooked through but firm, 3 to 4 minutes. Add green onions and minced garlic and cook 1 minute more. Season eggs with salt, pepper and pimentón. Pour into pan and cook, stirring with a wooden spoon, just until soft and creamy, 2 to 3 minutes. Add parsley and serve immediately, topped with the fried bread cubes.

Steps:

• Bring a large pot of well salted water to a boil. Set up a bowl of well salted ice water. Place the trimmed asparagus in the boiling water and let the water come back to a rolling boil. Remove asparagus from the boiling water and plunge immediately into the ice water. Remove from the ice water, pat dry, and reserve.
• In a small bowl combine the olive oil, red wine vinegar, and Parmigiano-Reggiano. Season with salt. Toss the asparagus in the vinaigrette. Arrange on a serving plate and sprinkle with the crumbled egg white and yellow.
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• April - Why We Love: Asparagus

Steps:

• Put 3 tablespoons 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.
• Add chorizo and fry lightly. Add asparagus, season with salt and pepper, and stir-fry until cooked through but firm, 3 to 4 minutes. Add green onions and minced garlic and cook 1 minute more.
• Season eggs with salt, pepper and pimentón. Pour into pan and cook, stirring with a wooden spoon, just until soft and creamy, 2 to 3 minutes. Add parsley and serve immediately, topped with the fried bread cubes.

Steps:

• Drain the asparagus in a sieve.
• Chop the hard-boiled egg yolks and mix with the raw egg yolk.
• Add the orange and lemon juice and season with salt and pepper.
• Gradually add the olive oil, beating as if for mayonnaise.
• Check seasoning to taste.
• Beat the egg white until stiff and add to the sauce.
• Arrange the well-drained asparagus on a serving dish, pour sauce over top and decorate with slices of orange and lemon.

Steps:

• Trim the woody ends from the asparagus, removing tough fibrous outer layers from the stalks if they are large - a potato peeler is good for this.
• Cut the asparagus into 1" lengths - setting aside the tips.
• Bring a pan of water to the boil and boil the asparagus for 2 to 4 minutes - excluding the tips; add the tips and boil for a further 2 minutes.
• Drain carefully - the asparagus should be just tender but not too soft.
• Beat the eggs with the spices and seasonings.
• Warm the olive oil with the butter in a large roomy pan - over a moderate heat.
• When the butter has melted and the oil is sizzling, add the beaten eggs.
• Stir for 1 minute with a wooden spoon, then add the asparagus. Cook for a further 1 - 2 minutes, until the eggs are just set.
• Serve at once, sprinkled with pimenton, crusty bread and side dishes of olives, almonds and choritzo.