4 PAX - Time 25 min.
Utensils: Knife Puntilla, Sâuté
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INGREDIENTS
4 Eggs
2 Handfuls green asparagus spears
12 Prawns
12 Thin slices of toasted baguette
4 Cherry tomatoes
1 Clove of garlic or scallion
10 ml Cognac or brandy
Salt
Black pepper
Pairings:
ELABORATION
1Peel the prawns. Set aside the heads and tails.
2Cut the soft part of the asparagus and set aside.
3Lightly fry the sliced garlic in Pons Selección Familiar EVOO Arbequina oil until lightly browned.
4Add the asparagus and sauté for 4 minutes.
5Remove the garlic and asparagus and add the prawn heads. When they start to change colour crush and mix them with a spoon so that the oil becomes infused with their flavour.
6Add the cognac and flambé carefully.
7Remove the heads and immediately add the asparagus and garlic previously set aside. Sauté for 1 minute.
8Add the prawn meat and sauté for 4 minutes.
10Add the unbeaten eggs and stir until the egg is curdled but creamy (about 4 minutes).
11Serve garnishing with tomatoes, cut as desired, and the toasted baguette.
12Dress with some drops of Pons Infused with Garlic oil.
13Some drops of Pons Nonno vinegar are fantastic with is dish.
Ingredients
4 Eggs
2 Handfuls green asparagus spears
12 Prawns
12 Thin slices of toasted baguette
4 Cherry tomatoes
1 Clove of garlic or scallion
10 ml Cognac or brandy
Salt
Black pepper
Pairings:
Directions
1Peel the prawns. Set aside the heads and tails.
2Cut the soft part of the asparagus and set aside.
3Lightly fry the sliced garlic in Pons Selección Familiar EVOO Arbequina oil until lightly browned.
4Add the asparagus and sauté for 4 minutes.
5Remove the garlic and asparagus and add the prawn heads. When they start to change colour crush and mix them with a spoon so that the oil becomes infused with their flavour.
6Add the cognac and flambé carefully.
7Remove the heads and immediately add the asparagus and garlic previously set aside. Sauté for 1 minute.
8Add the prawn meat and sauté for 4 minutes.
10Add the unbeaten eggs and stir until the egg is curdled but creamy (about 4 minutes).
11Serve garnishing with tomatoes, cut as desired, and the toasted baguette.
12Dress with some drops of Pons Infused with Garlic oil.
13Some drops of Pons Nonno vinegar are fantastic with is dish.
SCRAMBLED EGGS WITH ASPARAGUS AND PRAWNS
Català
