Scrambled eggs and wild asparagus
300 g asparagus from Huétor-Tájar
100 g prawns, peeled
150 g Serrano ham
4 eggs
Virgin olive oil
Salt
Directions
Fry the asparagus in a frying pan with a little virgin olive oil. Add the prawns and sauté everything. Then stir in 4 beaten eggs, salted. Finally, stir with a spatula until the eggs are thick. As and option, you may add some Serrano ham shavings.
Author:José Pedraza Velázquez