Scrambled eggs with prawns, garlic shoots, and triguero asparagus with piquillo peppers

Wild or triguero asparagus is highly prized and in Spain is always small and has an intense aroma and flavor. The most similar cultivated asparagus is the green and purple variety grown in Huétor-Tájar. This dish can also be made with small green asparagus.

Servings: 4

Ingredients:

3 tbsp olive oil

5 oz preserved garlic shoots

7 oz preserved green asparagus tips

5 oz small cooked and peeled prawns

8 eggs

Salt and pepper

8 whole preserved piquillo peppers

Preparation:

Pour the three tablespoons of olive oil into a saucepan or frying pan. When hot, add the well-drained garlic shoots and green asparagus tips. Sauté for a few minutes. Add the prawns and fry gently for a few more minutes. Beat the eggs, season and add, stirring all the time until the mixture has set to taste. For a lighter mixture, add two tablespoons single cream or evaporated milk. Serve on the center of a dish decorated with the piquillo peppers forming a star shape around the egg mixture. Possible variation: Instead of asparagus and garlic shoots, use 10 oz piquillo peppers in strips, or 10 oz of spinach or Swiss chard, or combine the prawns and garlic shoots with mushrooms.

Selected by Julia López de Sagredo
Recipe courtesy of Spain GourmeTour magazine.

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