Espárragos con Huevos
Espárragos con Huevos, or Asparagus with Eggs, emerged as a delightful discovery during my travels, aligning itself with the vibrant and diverse palette of Spanish cuisine. This dish encapsulates a harmonious blend of textures and flavors, featuring tender, earthy wild asparagus paired with the rich, soft protein of eggs, and complemented by the subtle sweetness of raw peeled prawns. Each ingredient adds its unique taste, culminating in a dish that is both comforting and sophisticated, reflecting the simplicity and nuance of Spain's culinary tradition.
Equipment
- 1 nonstick saucepan
Ingredients
- 4 large eggs
- 2 tablespoon flat-leaf parsley
- 4 garlic shoots
- 250 g raw peeled prawns
- Salt
- 4 tablespoon olive oil
- 250 g wild asparagus
Instructions
- Remove any rough ends from the asparagus and cut it into 3centimetres sections.
- Boil until soft (but not crispy) in brine, then strain.
- In a nonstick saucepan, heat the oil over a large skillet of the onion.
- Add the asparagus just before it starts to turn color.
- Add a pinch of salt and sauté for a minute, turning and flipping them over.
- Cook for 2 minutes, flipping over once or twice until the prawns become pink.
- Pour in the egg and herbs, season with a pinch of salt, and whisk for just a few seconds.
- The eggs should have a little watery consistency.
- When you remove them from the heat, they will become creamy.