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: 4-6

Prep Time: 15 minutes

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 3 minced garlic cloves
  • Salt and pepper
  • 1 bunch thin asparagus, about 1-1 ½ 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)
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Directions

Heat two 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 scallionss 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)

  • For 4 servings; includes 1/4 tsp added salt
  • Calories: 140
  • Total Fat: 6 g
  • Saturated Fat: 2 g
  • Cholesterol: 265 mg
  • Sodium: 240 mg
  • Total Carbohydrate: 9 g
  • Dietary Fiber: 4 g
  • Sugars: 4 g
  • Protein: 12 g

Contributor

Leslie Wilkof, MD