During the asparagus season in Spain, the skinny wild asparagus is often bulked up in this sort of dish as a tapas, light starter or even for breakfast. Small prawns freshly cooked and peeled seem to work best for this dish as the meatier tiger prawns are a little too heavy handed. If you can find fresh prawns or small raw frozen ones and cook them yourself then all the better.
8 medium-sized free range eggs, beaten
50ml double cream
Salt and freshly ground black pepper
150-200g fresh or frozen small raw seawater prawns, cooked in the shells and peeled
150-200g (depending on the woody stalk waste) wild or sprue asparagus, trimmed and cooked
Melt 40g of the butter in a heavy-bottomed pan, add the eggs and season with salt and freshly ground white pepper. Stir over a low heat until the eggs are just cooked but still on the runny side. Meanwhile reheat the asparagus and prawns in the rest of the butter and season with salt and pepper. To serve, spoon the eggs on to a plate and scatter the prawns and asparagus on top. Reuse content