Fruits Vegetables
es en ca
Scrambled eggs and wild asparagus
Servings:For 4 servings
Scrambled eggs and wild asparagus
300 g asparagus from Huétor-Tájar
100 g prawns, peeled
150 g Serrano ham
4 eggs
Virgin olive oil
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

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