Two Years Ago: Pasta Primavera
Revuelto is a Spanish term that basically means "scrambled eggs with stuff added" but sounds so much more exotic. This would be a perfect spring dish when local asparagus first appears in the markets, and it would be an ideal brunch entree (Mother's Day!) or light spring dinner. I was inspired by the fabulous fresh asparagus I found this week.
It's fast and easy but much more interesting than boring old scrambled eggs with the addition of bits of chorizo, that beautiful asparagus, smoked paprika and a little saffron sour cream on the side. Add some grilled Ciabatta toast and you have a pretty special meal.
This recipe calls for Spanish chorizo, not Mexican. Spanish chorizo is a dry cured sausage that looks a lot like pepperoni.
Make a special meal this spring to celebrate asparagus!
Spanish Asparagus Revuelto
½ cup sour cream
Pinch of saffron
2 tablespoons olive oil, divided
½ teaspoon minced garlic plus one large garlic clove
8 slices Ciabatta bread
2 ounces diced Spanish chorizo
1 bunch thin asparagus, cut into 1-2” lengths
6 green onions, sliced
8 large eggs, beaten
Salt and pepper
½ teaspoon smoked paprika
2 tablespoons roughly chopped Italian parsley
Mix the sour cream with the saffron and refrigerate while you prep and cook the remaining ingredients to allow the saffron to bloom.
Heat a grill pan over medium-high heat. Brush the bread slices with 1 tablespoon of olive oil and grill, turning once, until crisp with nice grill marks. Remove from heat and immediately rub each piece with the large garlic clove.
Heat a non-stick skillet over medium heat. Add the remaining tablespoon of olive oil, then add the chorizo and fry lightly. Add the asparagus and stir-fry until crisp-tender, about 2 minutes (depending on the size of the asparagus pieces). Add the green onions and minced garlic and cook 1 minute more.
Season the eggs with salt, pepper and paprika, whisking to combine, then add to the pan and cook, stirring with a wooden spoon, just until soft and creamy. Divide between shallow bowls, topping with parsley.
Stir the sour cream again and add a dollop on the side of each serving of eggs. Add two toast pieces to each bowl and serve.