Asparagus revuelto
Asparagus is loaded with nutrients. It's a good source of fiber, folate, as well as vitamins A, C, E, and K. This meatless version of a traditional Spanish recipe has plenty of flavor on its own, thanks to a generous amount of garlic and scallions. In Spain, a "revuelto" is essentially a way to prepare soft scrambled eggs and I have added some healthy veggies to the mix.
This recipe was inspired by one I found in the New York Times. I hope you enjoy it!
Servings: 4 to 6
Prep time: 15 minutes
Ingredients
- 2 tablespoons extra virgin olive oil
- 3 minced garlic cloves
- Salt and pepper
- 1 bunch thin asparagus, about 1 to 1 1/2 pounds, cut into 2-inch lengths (discard the tough woody ends of the stalk)
- 1 bunch scallions, dark green and white parts sliced thin
- 5 large eggs, beaten
- 1/2 teaspoon paprika
- 2 tablespoons roughly chopped Italian parsley (optional garnish)
Directions
- Heat 2 tablespoons olive oil in a large, deep frying pan.
- Add asparagus, season with salt and pepper and stir-fry until cooked through but firm, 3 to 4 minutes.
- Add scallions and minced garlic and cook 2 minutes more.
- Season beaten eggs with salt, pepper and paprika.
- Pour mixture into the pan over the asparagus, and cook, stirring with a wooden spoon, just until soft and creamy, 2 to 3 minutes.
- Top with parsley and serve warm.
Nutrition information (per serving)
- Calories: 140
- Total fat: 6 g
- Saturated fat: 2 g
- Cholesterol: 265 mg
- Sodium: 240 mg
- Total carbohydrate: 9 g
- Dietary fiber: 4 g
- Total sugars: 4 g
- Protein: 12 g