Prawn and Asparagus Scrambled Eggs Recipe from Southern Spain

Prawn and Asparagus Scrambled Eggs Recipe. Copyright 2026 Lara Dunston Terence Carter Grantourismo

Prawn and Asparagus Scrambled Eggs Recipe from Southern Spain

Our Spanish prawn and asparagus scrambled eggs recipe makes my take on revuelto de espárragos con gambas from Southern Spain traditionally made with espárragos trigueros, wild asparagus. Here in Australia, I use gorgeous baby asparagus, just blanched to keep their vibrant colour and fresh green taste, and big beautiful red-striped Australian tiger prawns, which are unbelievably sweet, deliciously meaty and robust in flavour. Fantastic for weekend brunch or breakfast for dinner, in Spain it's often served as a tapa or for supper.

Prep Time10

Cook Time5

Total Time15

Course: breakfast, brunch, appetiser, tapa, main, supper,

Cuisine: Spanish

Calories: 1040kcal

Author: Lara Dunston

Equipment

frying pan
spatula
Serving Plate

Ingredients

12 baby asparagus trimmed off woody ends, around 100g; also called thin asparagus and wild asparagus
2 tbsp olive oil best quality you can afford
1 garlic clove peeled and minced
8 tiger prawns cooked, peeled, cut into thirds; or other large prawns
6 large eggs lightly beaten with a fork or whisk
1 pinch sea salt optional
1 tbsp fresh flat leaf parsley roughly chopped
1 tbsp fresh dill sprigs only
2 tbsp grated parmesan cheese or a Spanish cheese such as an aged manchego or galmesán
1 tsp chilli flakes or more or less to taste

Instructions

Bring a pot of water to boil and add a pinch of salt, and prep a bowl of cold water with ice cubes large enough to hold the asparagus spears.
When you have a rolling boil, drop the asparagus into the boiling water for 1-2 minutes, then use tongs to gently transfer the spears to the water bath for 1 minute. Remove the asparagus, pat the spears dry, and cut them into quarters.
To a non-stick frying pan over medium, add the olive oil, heat, then add the garlic, sauté until it smells fragrant, and just before the garlic begins to colour, add the chopped asparagus spears.
Sauté the chopped asparagus spears for a minute if you like them to remain firm and crispy, or 2-3 minutes if you prefer them softer.
To the same pan, add the cooked prawns, and sauté for 30 seconds or so, just enough to warm them.
Pour the lightly beaten eggs into the pan, add a pinch of sea salt, gently stir the eggs to combine the prawns and asparagus spears.
Add half the fresh flat leaf parsley and dill sprigs, stir again to combine, add half the grated cheese, and take the pan off the heat. The eggs don’t need to be completely cooked, as they will continue to cook and become more creamy off the heat.
Transfer the scrambled eggs to a serving plate, scatter with the rest of the fresh herbs and grated cheese, sprinkle on some chilli flakes, and serve immediately. This dish makes enough for 2 people to share as a main, or 3-4 people to share as a tapas dish.

Nutrition