Spanish Scrambled Eggs With Pimenton and Asparagus

Recipe by French Tart
READY IN: 15mins




  • Trim the woody ends from the asparagus, removing tough fibrous outer layers from the stalks if they are large - a potato peeler is good for this.
  • Cut the asparagus into 1" lengths - setting aside the tips.
  • Bring a pan of water to the boil and boil the asparagus for 2 to 4 minutes - excluding the tips; add the tips and boil for a further 2 minutes.
  • Drain carefully - the asparagus should be just tender but not too soft.
  • Beat the eggs with the spices and seasonings.
  • Warm the olive oil with the butter in a large roomy pan - over a moderate heat.
  • When the butter has melted and the oil is sizzling, add the beaten eggs.
  • Stir for 1 minute with a wooden spoon, then add the asparagus. Cook for a further 1 - 2 minutes, until the eggs are just set.
  • Serve at once, sprinkled with pimenton, crusty bread and side dishes of olives, almonds and choritzo.