Spanish Asparagus Revuelto Recipes

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SPANISH ASPARAGUS REVUELTO



Spanish Asparagus Revuelto image

In Spain, wild asparagus is very popular, and it's a sure sign of spring. Because the variety of wild asparagus there can be a slightly bitter, cooks blanch it in boiling water before sautéing in olive oil. (In North America, both wild and cultivated asparagus are sweet, so this step is unnecessary here.) This dish features typical Spanish ingredients - garlic, chorizo and bread crumbs - incorporated into soft scrambled eggs, for a hearty breakfast, or a simple lunch or first course.

Provided by David Tanis

Categories     breakfast, brunch, dinner, lunch, appetizer, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

Olive oil
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
1/2 teaspoon pimentón
2 tablespoons roughly chopped Italian parsley

Steps:

  • 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.

Nutrition Facts : @context http, Calories 203, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 12 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 4 grams, Sodium 307 milligrams, Sugar 2 grams, TransFat 0 grams

SPANISH ASPARAGUS REVUELTO RECIPE - (4.3/5)



Spanish Asparagus Revuelto Recipe - (4.3/5) image

Provided by lorik

Number Of Ingredients 10

Olive oil
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
1/2 teaspoon pimentón
2 tablespoons roughly chopped Italian parsley

Steps:

  • 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.

TUSCAN-STYLE ROASTED ASPARAGUS



Tuscan-Style Roasted Asparagus image

This is especially wonderful when locally grown asparagus is in season and so easy for celebrations because you can serve it hot or cold. This is how to bake asparagus. -Jannine Fisk, Malden, Massachusetts

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 10

1-1/2 pounds fresh asparagus, trimmed
1-1/2 cups grape tomatoes, halved
3 tablespoons pine nuts
3 tablespoons olive oil, divided
2 garlic cloves, minced
1 teaspoon kosher salt
1/2 teaspoon pepper
1 tablespoon lemon juice
1/3 cup grated Parmesan cheese
1 teaspoon grated lemon zest

Steps:

  • Preheat oven to 400°. Place the asparagus, tomatoes and pine nuts on a foil-lined 15x10x1-in. baking pan. Mix 2 tablespoons oil, garlic, salt and pepper; add to asparagus and toss to coat. , Bake 15-20 minutes or just until asparagus is tender. Drizzle with remaining oil and the lemon juice; sprinkle with cheese and lemon aest. Toss to combine.

Nutrition Facts : Calories 95 calories, Fat 8g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 294mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

MEXICAN ROASTED ASPARAGUS



Mexican Roasted Asparagus image

Try this delicious twist on Spring's first vegetables by adding some Old El Paso® taco seasoning!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 4

Number Of Ingredients 5

2 teaspoons grated lemon peel
1 tablespoon fresh lemon juice
2 tablespoons olive oil
1 tablespoon plus 1 teaspoon Old El Paso™ taco seasoning mix (from 1-oz package)
1 1/2 lb fresh asparagus spears

Steps:

  • Heat oven to 425°F. Line two 15x10x1-inch pans with foil. Set lemon peel aside.
  • In small bowl, mix lemon juice, oil and 1 tablespoon plus 1 teaspoon taco seasoning mix; set aside. Wash asparagus; break off tough ends where stalks snap easily. If desired, peel stems off spears. Place asparagus in 1 pan. Drizzle with oil mixture; toss until asparagus is evenly coated. Divide asparagus between pans, arranging in single layer.
  • Roast uncovered 10 to 15 minutes or until asparagus is crisp-tender. Sprinkle with lemon peel.

Nutrition Facts : Calories 90, Carbohydrate 5 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 2 g, TransFat 0 g

LOBSTER AND ASPARAGUS SOFT COOKED EGGS WITH OYSTER CAVA CREAM (REVUELTO DE LANGOSTA)



Lobster and Asparagus Soft Cooked Eggs with Oyster Cava Cream (Revuelto de Langosta) image

Provided by Jose Garces

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 18

2 tablespoons kosher salted butter
1 shallot, minced
8 ounces lobster meat (tail, knuckles and claws), poached and roughly chopped
1/4 cup green asparagus, blanched and sliced on a bias
4 large eggs
2 tablespoons chopped parsley
2 tablespoons minced chives
Kosher salt
Black pepper
8 ounces Oyster Cava cream, recipe follows
8 French baguette slices, toasted
5 shallots, minced
4 cloves garlic, crushed
3 cups Cava
1 quart heavy cream
2 tablespoons minced chives
Kosher salt
4 Raspberry Point oysters, shucked with liquor saved

Steps:

  • Heat a nonstick saute pan over medium-low heat. Add butter and heat until it no longer bubbles. Add shallot, lobster and green asparagus and gently warm through. Meanwhile, crack eggs into a small mixing bowl and whisk until frothy. Incorporate parsley and chives, and season, to taste, with kosher salt and black pepper. Add eggs to saute pan and gently scramble eggs until just barely cooked.
  • On a 10-inch plate, pour eggs into a 5-inch diameter ring mold and fold the lobster mixture in. Mixture should be very soft. Garnish with toast and oyster cava cream.
  • In a medium saucepot sweat the shallots and garlic until translucent. Add Cava and reduce to 1 cup. Add the heavy cream, and bring to a low boil. Reduce heat and simmer cream until nap stage (thick enough to coat the back of a spoon). Cool for about 5 minutes. Puree cream in a blender and pass through a chinois. Season with kosher salt, to taste. Store cream refrigerated in a sealed plastic container for up to 3 days.
  • Just before serving, reheat cream in a small sauce pot, adding additional heavy cream to return sauce to nap stage. Add shucked oysters, including oyster liquor, and gently poach oysters in cream. Add chives and reseason with kosher salt, to taste.

SPANISH TAPAS - ASPARAGUS W/ORANGE AND LEMON SAUCE



Spanish Tapas - Asparagus W/Orange and Lemon Sauce image

Spanish tapas are smaller and multiple dishes served in one seating and is a wonderful chance at tasting more variety in one meal. I have more tapas listed.

Provided by Deantini

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 (15 ounce) can white asparagus (or green)
2 large egg yolks, hard-boiled
1 raw egg yolk
1 teaspoon lemon juice
1 tablespoon orange juice
1 pinch salt, and pepper
1/2 cup olive oil
1 egg white
1 orange, sliced
1 lemon, sliced

Steps:

  • Drain the asparagus in a sieve.
  • Chop the hard-boiled egg yolks and mix with the raw egg yolk.
  • Add the orange and lemon juice and season with salt and pepper.
  • Gradually add the olive oil, beating as if for mayonnaise.
  • Check seasoning to taste.
  • Beat the egg white until stiff and add to the sauce.
  • Arrange the well-drained asparagus on a serving dish, pour sauce over top and decorate with slices of orange and lemon.

Nutrition Facts : Calories 326.7, Fat 30.5, SaturatedFat 5, Cholesterol 152.1, Sodium 61.9, Carbohydrate 11.9, Fiber 4.3, Sugar 5.5, Protein 5.9

SPANISH SCRAMBLED EGGS WITH PIMENTON AND ASPARAGUS



Spanish Scrambled Eggs With Pimenton and Asparagus image

Huevos Revueltos Con Esparragos - this traditional Spanish recipe is usually made with wild asparagus - but very tiny sprues will work equally well. This delicious and very indulgent light supper dish will feed four people with side dishes and crusty bread, or two greedy people! It is also excellent served as a Tapas dish - make sure there is lots of bread to scoop it up with!

Provided by French Tart

Categories     Lunch/Snacks

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 8

1 lb fresh green asparagus
5 large free-range eggs
1/2 teaspoon smoked paprika (Pimenton)
1/4 teaspoon sweet paprika
1 pinch ground cumin
salt and black pepper
1 tablespoon olive oil
1 ounce butter

Steps:

  • Trim the woody ends from the asparagus, removing tough fibrous outer layers from the stalks if they are large - a potato peeler is good for this.
  • Cut the asparagus into 1" lengths - setting aside the tips.
  • Bring a pan of water to the boil and boil the asparagus for 2 to 4 minutes - excluding the tips; add the tips and boil for a further 2 minutes.
  • Drain carefully - the asparagus should be just tender but not too soft.
  • Beat the eggs with the spices and seasonings.
  • Warm the olive oil with the butter in a large roomy pan - over a moderate heat.
  • When the butter has melted and the oil is sizzling, add the beaten eggs.
  • Stir for 1 minute with a wooden spoon, then add the asparagus. Cook for a further 1 - 2 minutes, until the eggs are just set.
  • Serve at once, sprinkled with pimenton, crusty bread and side dishes of olives, almonds and choritzo.

Nutrition Facts : Calories 388.1, Fat 30.5, SaturatedFat 12.2, Cholesterol 495.5, Sodium 284.1, Carbohydrate 10.2, Fiber 5.1, Sugar 4.8, Protein 20.9

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