Even I can’t manage to get this wrong, but then it’s dead easy to make scrambled eggs with prawns, garlic shoots, and triguero asparagus, especially when the prawns, garlic shoots, and triguero asparagus come all together in a special pack, frozen and ready for the purpose.
Of course, I couldn’t buy those fresh, locally. I know I have mentioned this too often, but one point in doing so is to remind you that you too can improvise. The second is because someone is bound to come here one day and wonder why I use so much frozen food - I wouldn’t if I could get anything else - or why sometimes my cooking seems to lack variety.
Revuelto con Gambas y Triguero for One
Assuming you’ll be using separate ingredients and based on the fact that I used half a 450 gram pack, for one portion you will need approx:
1 tablespoon of olive oil
150 grams (5 oz) of triguero or green asparagus
50 grams (2 oz) of preserved garlic shoots
25 grams (1 oz) of small cooked and peeled prawns
2 eggs
Salt and pepper
Preparation:
- Into a nonstick skillet, add about a tablespoon of olive oil. Add the vegetables and prawns and saute for just a few minutes.
- Beat the eggs in a bowl, season (1) and add those to the pan, stirring all the time until the mixture has set to taste.
- There is no step three, unless you count eating!
(1) Actually, a very non-Spanish “magical” additional ingredient that I add to my eggs is a tiny dash of Worcestershire Sauce. Sacrilege, I know!
If you’re making this with fresh triguero or green asparagus, you can simply blanch that and freeze it, along with some prawns and garlic shoots to make your own “pack” ready to use later. Whilst fresh or frozen asparagus work fine, the canned variety is too soft for this purpose.
If you can’t get garlic shoots, increase the quantity of asparagus and use a couple of crushed ordinary garlic cloves for flavour.
The best things about this are that it is just easy, it takes all of about five minutes to make and it is has plenty of interesting flavour.
The other thing about it is that, despite being reasonably light, for some reason, I find this super-filling. When revueltos are served in restaurants, they are meant to be starters, but I have ordered it as a main course before now at the Bodegón Patamero.
Nice people, just up the road from me. They also have a very inventive and different selection of revueltos too, which is the other great thing about it, because you can invent all sorts of versions, depending on what you like, or what you happen to have lurking in the cupboard.
The Bodegón’s Helado de higos pasados (Dried Fig Ice Cream) shouldn’t be missed either, but that’s a whole other story that has no place here. 
Tomorrow is fish day and I shouldn’t be able to mess that one up either.
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Sponzurz
Sounds and looks delicious! Very wholesome but the prawns make it a bit naughty too!
Yes, that looks amazingly good. There’s no way I can get wild asparagus fresh OR frozen where I live, but in a few weeks the garlic shoots will appear at my Saturday market and I’ll just have to make do with regular asparagus.