Asparagus Revuelto (Appetizer) Recipe

From Dorothy McNett's Recipe Book.

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Asparagus Revuelto (Appetizer)

From Dorothy McNett's recipes at www.dorothymcnett.com. Use any fresh vegetable of the season, but the fresh asparagus with the creamy egg mixture is wonderful served on small plates along with some fresh greens and thin crackers. Serves 6-8 as a small appetizer.

2-3 cloves garlic
1 slice of bread
1-2 tablespoons water
3-4 tablespoons extra virgin olive oil
about 1/2 pound fresh asparagus
1 teaspoon paprika
2 tablespoons white wine vinegar
1/4 teaspoon sea salt
6 eggs

fresh baby greens
Spanish olives
bread slices

Finely chop the garlic cloves and the bread, mixing in a bowl and adding enough water to make a paste. (Or use the food processor with the steel chopping blade in place to make a paste) Set aside. Slice the asparagus into about 1 inch lengths, at an angle. Using a heavy bottomed saute pan, heat the olive oil and fry the asparagus pieces over medium heat about 2 minutes. Add the bread paste, paprika, vinegar and salt. Cook another 1-2 minutes, or until the asparagus is tender. Do not overcook! Whisk the eggs together in a bowl, and add to the pan, stirring to cook the eggs, leaving a creamy mixture. Serve on individual salad sized plates or bowls along with some fresh baby greens, olives, and bread slices.

Recipe created 2012-11-06.

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