Best 2 Spanish Asparagus Revuelto Recipes

Spanish asparagus revuelto is an easy-to-make, delicious dish that is perfect for a light lunch or dinner. Made with fresh asparagus, eggs, and a few simple seasonings, this dish is packed with flavor and nutrients. It is also a great way to use up any leftover asparagus you may have. In this article, we will explore the best recipes for Spanish asparagus revuelto, providing you with step-by-step instructions and helpful tips to ensure that your dish turns out perfectly. We will also discuss the different variations of this classic dish, so that you can find the one that best suits your taste.

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SPANISH ASPARAGUS REVUELTO

Spanish Asparagus Revuelto image

In Spain, wild asparagus is very popular, and it's a sure sign of spring. Because the variety of wild asparagus there can be a slightly bitter, cooks blanch it in boiling water before sautéing in olive oil. (In North America, both wild and cultivated asparagus are sweet, so this step is unnecessary here.) This dish features typical Spanish ingredients - garlic, chorizo and bread crumbs - incorporated into soft scrambled eggs, for a hearty breakfast, or a simple lunch or first course.

Provided by David Tanis

Categories breakfast, brunch, dinner, lunch, appetizer, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

Olive oil
2 peeled garlic cloves, plus 1/2 teaspoon minced garlic
2 cups bread cubes, made with day-old bread, cut in 1/2-inch cubes
Salt and pepper
2 ounces diced Spanish chorizo
1 bunch thin asparagus, about 1 1/2 pounds, cut in 1- to 2-inch lengths
1 bunch green onions, chopped
8 large eggs, beaten
1/2 teaspoon pimentón
2 tablespoons roughly chopped Italian parsley

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.

Nutrition Facts : @context http, Calories 203, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 12 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 4 grams, Sodium 307 milligrams, Sugar 2 grams, TransFat 0 grams

SPANISH ASPARAGUS REVUELTO RECIPE - (4.3/5)

Spanish Asparagus Revuelto Recipe - (4.3/5) image

Provided by lorik

Number Of Ingredients 10

Ingredients

Olive oil
2 peeled garlic cloves, plus 1/2 teaspoon minced garlic
2 cups bread cubes, made with day-old bread, cut in 1/2-inch cubes
Salt and pepper
2 ounces diced Spanish chorizo
1 bunch thin asparagus, about 1 1/2 pounds, cut in 1- to 2-inch lengths
1 bunch green onions, chopped
8 large eggs, beaten
1/2 teaspoon pimentón
2 tablespoons roughly chopped Italian parsley

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.

Tips:

Choose the right asparagus: Look for asparagus that are firm and have tightly closed tips. Avoid any asparagus that are limp or have brown spots.
Trim the asparagus: Cut off the tough ends of the asparagus, about 1 inch from the bottom.
Cook the asparagus properly: Asparagus can be cooked in a variety of ways, but the most common methods are boiling, steaming, and roasting. Boil or steam the asparagus for 3-5 minutes, or until it is tender but still slightly crisp. Roast the asparagus in a 400°F oven for 10-12 minutes, or until it is tender and slightly browned.
Use fresh ingredients: Fresh ingredients will give your revuelto the best flavor. Use fresh eggs, asparagus, and vegetables.
Don't overcook the eggs: The eggs in a revuelto should be cooked until they are just set, but still slightly runny. Overcooked eggs will be tough and rubbery.
Season to taste: Season your revuelto with salt, pepper, and other spices to taste. You can also add a squeeze of lemon juice or a dollop of sour cream.

Conclusion:

Spanish asparagus revuelto is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. It is a great way to use up leftover asparagus, and it can be served for breakfast, lunch, or dinner. With its simple ingredients and quick cooking time, this revuelto is sure to become a favorite in your kitchen.