Revuelto de Gambas y Esparragos (Prawn and Asparagus Scramble)
Soft, silky eggs folded through garlicky prawns and tender asparagus. A fast Spanish supper that is ready in 20 minutes.
- Time20 min
- LevelEasy
- Costabout £2.43 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Boil the asparagus in a little salted water for 2 minutes, then drain.
2 min - 2
Heat the oil in a large non stick frying pan over a medium heat. Add the garlic and cook for 30 seconds until just pale gold.
- 3
Add the prawns and paprika and cook for 2 to 3 minutes until they turn pink. Add the asparagus.
3 min - 4
Beat the eggs with the salt and pour them into the pan. Turn the heat down low.
- 5
Stir gently and slowly for 2 minutes, folding the eggs over the prawns, until they are just set but still creamy. Take off the heat straight away because they keep cooking.
2 min - 6
Scatter over the parsley and serve at once with lemon wedges.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.