Spanish Asparagus Revuelto

I used plant based egg and chorizo and delicious.

Great flavors, but I found this a little salty. And with an electric stove, it’s a little hard to control the heat changes in a cast iron pan. Even when I stirred in the eggs off the heat, they overcooked pretty quickly. If you are using an electric stove, I’d suggest either using a less conductive pan, or removing a cast iron pan from the burner for a bit whenever you need to reduce the heat.

Added 3oz chorizo. Could easily have doubled.

Made it for an easy dinner. Used veggie chorizo, but added almost 6 ozs instead of 2ozs, it turned out great. This is a delicious and simple meal.

It's spring here in New Zealand and asparagus is in the shops. This recipe was delicious. We used a plant-based chorizo and it was perfect, and we felt virtuous. I peeled the bottom half of the asparagus spears because they were a bit thick (no pencil thin variety to be had), and this meant that the tips and bottoms cooked at the same rate. Essentially an elegant bacon and scrambled eggs---what's not to love.

I’m surprised by this chorus of hosannas. I hewed closely to the recipe, was sure to season well, but found it rather awkward. The parsley was off-putting, and the smoked paprika indeed clumped, even with my trusty egg whisk. I’ll put it down to tastes!

I made this as written for lunch. Easy, delicious, not much mess. It will definitely be in my brunch and spring weeknight supper rotation. In reading other posts, I agree ham or sun dried tomatoes or even highly seasoned roasted mushroom pieces would substitute well for the chorizo. And, they the piquancy of pimento (pickled red pepper) would be a nice addition.

The proportions of ingredients may vary based on your feelings. For instance, I don't care for croutons so I just skip Step 1. Then start with 1 Tbsp. olive oil and stir fry about half as much thicker asparagus as called for, for about 5 minutes. Then add the chorizo which is generally fully cooked when purchased. Then add 2 thinly sliced green onions, rather than a whole bunch, with the minced garlic. Add pimenton to taste after eggs. The parsley, like the bread, can easily be skipped.

This has been on my to-make list for so long and I finally made it. it’s SO GOOD! Made this with the intent of having leftovers so after the stir fry was done, I took half out and only added half the eggs. I saved the cooked garlic from step 1, chopped it up and added it with the minced garlic.

Very good. I skipped the chorizo. It was fine and very delicious. I added back the browned garlic cloves, chopped up, when I added the other minced garlic.

I have made this once again. Fabulous on a night where you kind of wonder what in heck are you going to have for dinner. Asparagus? Check. Bread? Frozen baguette in freezer -check. Sausage? One piece of ‘ Beyond Meat Italian sausage’ in freezer…check… onions, garlic and you have a great dinner with all food groups and leftovers. What is better than that?! Added a martini.

This is an interesting dish, it’s not so eggy that it feels like breakfast for dinner. You taste the garlic and the asparagus and the yummy breadcrumbs. Made as written except reduced the eggs to 5 as there are only 2 of us, but we ate every bite. Also replaced chorizo with bacon, and wiped out the pan a bit before adding the asparagus. Very easy and quick,

Intrigued by the recipe. Attempted to follow religiously.... Little confused about the need to stir w/ a wooden spoon. Defaulted back to trusted egg spatula, and stirred well. Very good flavor. Really enjoyed the texture, and the Spanish paprika. Teen son says "plain eggs, no paprika next time."

Amazing. We eat Gluten Free so roasted red potatoes (small cubes) and used them instead of the Bread on Step One. Killer Good!