Scrambled eggs with asparagus and prawns

This dish is an Andalucian tapas, breakfast or light lunch dish.  It is traditionally made with wild or thin asparagus and tender young garlic shoots (scapes).

Preparation Time: 10 Mins

Cooking Time: 10 Mins

Total Time: 20 Mins

Ingredients

For 4 servings…

250 gms           Asparagus  

250 gms           Prawns  - raw          

2 tbs               Parsley  - flat-leaf, chopped     

4                    Eggs  - beaten lightly 

4 sloves           Garlic  - sliced         

4 tbs               Olive oil     

To serve

4 slices            Toast  - thin

Method

Prepare the asparagus and cut it into 3cm pieces.  Boil them in salted water for 5 minutes - until they are soft.  Then drain them.

Heat the oil in a frying pan over a medium heat and add the garlic.  Before it begins to colour add the asparagus.  Sauté for a minute, stirring and turning them over, and add a little salt.  Add the prawns and cook for 1 to 2 minutes, turning them over until they go pink.  Pour in the eggs with the parsley, add a little more salt and stir for seconds only.  The eggs should be slightly liquid.  They will turn creamy off the heat.

Serve with this toast.

Wine recommendations

An aromatic white wine or Sherry

Conventional

     Manzanilla Sherry

     Muscat d'Alsace

Interesting

     Côtes de Gascogne blanc

     Jurançon sec

     Pouilly Fumé