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Scrambled eggs with young garlic, green asparagus and shrimp or prawns

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Ingredients for 4 servings:

  • 8 eggs
  • 20 prawns, peeled, not precooked
  • 200 g garlic, young shoots, cut into 2 cm pieces
  • 200 g asparagus, green, cut into 2 cm pieces
  • some milk
  • some olive oil
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Revuelto de ajos tiernos, with different trigueros and langostinos

First, fry the asparagus in a little olive oil in a pan, but don’t let it get browned. Then add the garlic and then the shrimp and fry for a few minutes until the shrimp are pink. Lightly season with salt. Whisk the eggs with a little milk, add to the pan with the shrimp, asparagus and garlic and mix with a spatula or spoon until the eggs are fluffy but not dry. Season with salt and pepper. Serve with baguette. Note: If you reduce the number of eggs, e.g. to just 4, the dish tastes great and the other ingredients will be more intensely flavored.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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