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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. Cut the asparagus into 1" lengths - setting aside the tips. | 3. 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. | 4. Drain carefully - the asparagus should be just tender but not too soft. | 5. Beat the eggs with the spices and seasonings. | 6. Warm the olive oil with the butter in a large roomy pan - over a moderate heat. | 7. When the butter has melted and the oil is sizzling, add the beaten eggs. | 8. 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. | 9. Serve at once, sprinkled with pimenton, crusty bread and side dishes of olives, almonds and choritzo. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
green asparagus	1	lb		403.4676	0.0	89.7602	2.2667
range egg	5		free	403.4676	0.0	89.7602	2.2667
paprika pimenton	1/2	teaspoon	smoked	403.4676	0.0	89.7602	2.2667
paprika	1/4	teaspoon	sweet	1.6215	0.3104	0.0813	0.0741
cumin	1	pinch	ground	0.4922	0.0581	0.0234	0.0292
salt black pepper				403.4676	0.0	89.7602	2.2667
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
butter	1	ounce		161.595	7.4249	5.0491	13.607999999999999

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.