Revuelto, Spanish Asparagus, and Eggs
A Spanish revuelto is scrambled eggs usually with the addition of wild asparagus and sometimes chorizo. Roughly translated from Spanish, revuelto means scrambled, hence scrambled eggs. I have fond memories of collecting wild asparagus from drainage ditches with a great aunt and uncle in the Idaho farmland. Now I look forward to the spring harvest from the eastern part of Washington state. Revuelto is a quick and easy supper when served with crusty whole wheat bread and a tossed salad.
A revuelto is delicious with asparagus but adding chorizo gives the dish a truly Spanish flare. To create a plant-based alternative for chorizo is quite easy. Mixing some spices into oven-baked tempeh yields a spicy, slightly crunchy substitute. Keep a mixture of garlic powder, ground Ancho chile, Mexican oregano, coriander, cumin, black pepper and pimentón dulce on hand to be able to make plant-based chorizo whenever needed. This is a quick, easy recipe that will have you doing the flamenco!
8 ounces tempeh
4 tablespoons extra virgin olive oil, divided
1 teaspoon sea salt
½ teaspoon garlic powder
2 teaspoons ground Ancho chile
1 teaspoon Mexican oregano
½ teaspoon ground coriander
½ teaspoon ground cumin
¼ teaspoon fresh ground black pepper
½ teaspoon pimentón dulce (smoked paprika)
1 bunch thin asparagus, (about 1 to 1 ½ pounds)
1 teaspoon garlic, minced
4 scallions (green onions), thinly sliced
8 eggs, beaten
2 tablespoons Italian parsley leaves, roughly chopped
1. Preheat the oven to 375°F. Mix the sea salt, garlic powder, Ancho chile, oregano, coriander, cumin, black pepper, and pimentón together in a small bowl.
2. Crumble the tempeh and coat with two tablespoons of olive oil. Place in a baking pan. Bake for ten minutes and then stir. Bake for another ten minutes and then add the spice mixture. Mix well and continue baking for another ten minutes until golden brown. Remove from the oven and reserve warm.
3. Wash and remove the white ends of the asparagus by snapping off. Cut the asparagus into two-inch pieces.
4. Heat two tablespoons of olive oil in a sauté pan over medium heat. Add the asparagus. Cook for about three to four minutes until cooked but still firm. Lower heat. Add the minced garlic, and scallions. Cook until fragrant, about more one minute.
5. Add the eggs. Cook, moving the egg curds until cooked but still creamy, about two to three minutes.
6. Toss in the reserved seasoned tempeh. Place on four plates, and garnish with the parsley.