This dish has long been a favorite of mine, good any time of day or night. In Spain, thin stalks of asparagus, called trigueros, are often used. Recently, I enjoyed a version that featured tender green beans instead of asparagus. Feel free to customize with your favorite egg-friendly ingredients.
- 2 garlic cloves, peeled and coarsely chopped
- 1/4 cup extra virgin olive oil, plus extra for drizzling
- 1 bunch asparagus, trimmed, stalks sliced into 1-inch lengths
- 1 teaspoon pimentón (Spanish smoked paprika), or regular paprika
- 2 tablespoons white wine vinegar
- Sea salt
- 6 eggs, beaten
- Freshly ground black pepper
Heat the oil in a frying pan and sauté the asparagus over medium heat for 2 minutes. Add the garlic, pimentón, vinegar, and a pinch of salt; stir to combine. Cover and cook for 2 to 3 minutes more, or until the asparagus is tender.
Uncover the pan and pour in the eggs. Cook, stirring often, for 2 to 3 minutes, or until the eggs are almost cooked. Remove from the stovetop. (The perfect revuelto is creamy; do not let the eggs brown.) Season to taste with salt and pepper. Drizzle with additional olive oil and serve immediately.
Serves 2 to 3 — Recipe adapted from The Food of Spain (Bay Books, 2008)