Revuelto

Revuelto is a simple Spanish tapas dish where a few ingredients are cooked with egg creating a scramble. When in Seville I was enjoying a version made with leeks until I noticed the tiny specks of ham! Common veggie combinations are red peppers and onions, garlic and spinach, a mixture of wild mushrooms, and this one wild garlic and asparagus. 

Ingredients
serves 2

2 eggs
200g wild garlic
200g asparagus, fine/green
2 tbsp extra virgin olive oil
15g butter, cut into small cubes
Salt 
Ground black pepper

Method

Wash and cut off the dried ends of the asparagus. Then cut them into pieces a few centimeters long. Also thoroughly wash the wild garlic leaves then roughly chop. 

In a large frying pan heat the olive oil over a medium/high temperature. Fry the asparagus together with the wild garlic leaves. Sauté until tender and crisp. 

Beat the eggs in a small bowl and season with salt and pepper to taste.

When the asparagus and wild garlic are cooked, turn down the heat. Pour in the beaten egg stirring well until the egg is cooked and scrambled through the asparagus and wild garlic. 

Remove from the heat then add the butter. Stir through until melted.

Serve immediately.