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Huevos Revueltos Con Esparragos—Scrambled Egg with Asparagus
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Source: Classic Mediterranean
1 pound | Asparagus |
5 large | eggs |
pinch | sweet paprika |
pinch | ground cumin |
salt | |
pepper | |
2 tablespoons | olive oil |
2tablespoons | butter |
Trim the woody ends from the asparagus, removing the tough fibrous outer layer with a potato peeler if the stalks are large. Cut the asparagus into 1 inch lengths, setting aside the tips.
Bring a pan of salted water to a boil and add the aspatragus, excluding the tips. Boil thin stalks for 2 minutes, thicker asparagus for 4 minutes. Add the tips and boil for 2 minutes longer. Drain carefully—the asparagus should be just tender.
Beat the eggs with the spices and seasoning
Warm the olive oil with the butter in a large heavy pan over moderate heat. When the butter has melted and the oil is sizzling, add the eggs. Stir for 1 minute with a wooden spoon, then add the asparagus. Cook for a minute longer, until the eggs are just set, and serve at once.
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