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.

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