Friday, April 24, 2015

Spanish Asparagus Revuelto

Last Year's Post:  Spaghetti with Chicken, Herbs and Cherry Tomatoes
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.

 Mexican chorizo is raw ground pork mixed with spices that looks a lot like ground Italian sausage and normally doesn't come in casings.  Speaking of casings, Spanish chorizo has a thin paper covering that you might not notice at first but that needs to be removed before cooking.  It's easiest to remove before you start slicing or chopping.

Make a special meal this spring to celebrate asparagus!

print recipe
Spanish Asparagus Revuelto
Serves 4

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.

1 comment:

Marne said...

Oooh, sounds very springy .. and delicious! Marne