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!
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.