Recipe

Name Spanish Asparagus Revuelto
Source New York Times
Course entree
Original

2 peeled garlic cloves, plus 1/2 teaspoon minced garlic
2 cups bread cubes, made with day-old bread, cut in 1/2-inch cubes
Salt and pepper
2 ounces diced Spanish chorizo
1 bunch thin asparagus, about 1 1/2 pounds, cut in 1- to 2-inch lengths
1 bunch green onions, chopped
8 large eggs, beaten
½ teaspoon pimentón
2 tablespoons roughly chopped Italian parsley

Put 3 tablespoons olive oil in a cast-iron skillet over medium-high heat. Add peeled garlic cloves and let them sizzle until lightly browned, then remove. Add bread cubes, season with salt and pepper, lower heat to medium and gently fry until lightly browned and crisp, about 2 minutes. Remove bread and set aside to cool.

Add chorizo and fry lightly. Add asparagus, season with salt and pepper, and stir-fry until cooked through but firm, 3 to 4 minutes. Add green onions and minced garlic and cook 1 minute more.

Season eggs with salt, pepper and pimentón. Pour into pan and cook, stirring with a wooden spoon, just until soft and creamy, 2 to 3 minutes. Add parsley and serve immediately, topped with the fried bread cubes.

http://cooking.nytimes.com/recipes/1016240-spanish-asparagus-revuelto?em_pos=medium&emc=edit_ck_20160416&nl=cooking&nlid=53440935

Parsed Ingredients
whole fraction measure ingredient
2 peeled garlic cloves, plus 1/2 teaspoon minced garlic
2 cup bread cubes, made with day-old bread, cut in 1/2-inch cubes
2 ounce diced Spanish chorizo
1 bunch thin asparagus, about 1 1/2 pounds, cut in 1- to 2-inch lengths
1 bunch green onions, chopped
8 large eggs, beaten
1/2 teaspoon pimentón
2 tablespoon roughly chopped Italian parsley

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