2T Spanish olive oil
4 garlic cloves
2c bread cubes
4 oz. chorizo
1 lb. asparagus
8 eggs
1T pimentos
fresh parsley
salt and pepper
Heat 2T Spanish olive oil in cazuela with 2 cloves garlic. Lightly brown and remove garlic. Add 2c bread cubes about 1/2 inch in size. Season with salt and pepper. Fry until lightly browned, remove and cool. Add 4 oz. crumbled chorizo. Break off woody ends of 1 lb. asparagus. Cut into 1-2 inch sections and add to chorizo. Add 2 cloves grated garlic, cook 3-4 minutes. Add 8 beaten eggs seasoned with salt and pepper and 1T pimentos to mixture. Scramble 2-3 minutes until soft and creamy. Top with chopped parsley.
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