Ingredients: (4 servings)
Olive oil
Peeled prawns (24 units)
Garlic (1 clove)
Salt to taste
Dried chilli (4 rings)
Chopped parsley
Huétor Tájar wild asparagus in halves (16 units)
White wine (50 cl)
SCRAMBLED EGG WITH WILD ASPARAGUS AND PRAWNS
Preparation:
Place the sliced garlic, oil and chilli in a small crockpot. When the garlic starts “dancing”, add the prawns and asparagus.
Add the wine and cook covered for 1 minute. Lastly, add the parsley for aroma.
Huétor Tájar asparagus recipe
Fresh
Canned
Type of recipe
Traditional
Creative
Difficulty:
Easy
Difficult