Better at ChiSpacca

One of my favorite dishes at ChiSpacca is called Testa. It is a spicy shrimp omelet like dish that is then topped with Head Cheese and briefly put in the wooden oven. We saw the recipe for Spanish Asparagus Revuelto in The New York Times and decided to modify it to make a Testa like dish. We eliminated the Chorizo and added shrimp instead. Although it tasted ok, it didn’t look anything like the picture in the New York Times or what we have eaten at ChiSpacca. I doubt we will try it again. Chock it up to some dishes are best made at a restaurant.

Spanish Asparagus Revuelto

By DAVID TANIS

New York Times

SUMMARY

In Spain, wild asparagus is very popular, and it’s a sure sign of spring. Because the variety of wild asparagus there can be a slightly bitter, cooks blanch it in boiling water before sautéing in olive oil. (In North America, both wild and cultivated asparagus are sweet, so this step is unnecessary here.) This dish features typical Spanish ingredients — garlic, chorizo and bread crumbs — incorporated into soft scrambled eggs, for a hearty breakfast, or a simple lunch or first course.

TOTAL TIME

30 minutes

INGREDIENTS

                  Olive oil

                  2 peeled garlic cloves, plus 1/2 teaspoon minced garlic

                  2 cups bread cubes, made with day-old bread, cut in 1/2-inch cubes

                  Salt and pepper

                  2 ounces diced Spanish chorizo

                  1 bunch thin asparagus, about 1 1/2 pounds, cut in 1- to 2-inch lengths

                  1 bunch green onions, chopped

                  8 large eggs, beaten

                  1/2 teaspoon pimentón

                  2 tablespoons roughly chopped Italian parsley

PREPARATION

1.

Put 3 tablespoons olive oil in a cast-iron skillet over medium-high heat. Add peeled garlic cloves and let them sizzle until lightly browned, then remove. Add bread cubes, season with salt and pepper, lower heat to medium and gently fry until lightly browned and crisp, about 2 minutes. Remove bread and set aside to cool.

2.

Add chorizo and fry lightly. Add asparagus, season with salt and pepper, and stir-fry until cooked through but firm, 3 to 4 minutes. Add green onions and minced garlic and cook 1 minute more.

3.

Season eggs with salt, pepper and pimentón. Pour into pan and cook, stirring with a wooden spoon, just until soft and creamy, 2 to 3 minutes. Add parsley and serve immediately, topped with the fried bread cubes.

YIELD

4 to 6 servings