Spanish Scrambled Eggs With Pimenton And Asparagus - cooking recipe

Ingredients

1 lb fresh green asparagus
5 large free-range eggs
1/2 teaspoon smoked paprika (Pimenton)
1/4 teaspoon sweet paprika
1 pinch ground cumin
salt and black pepper
1 tablespoon olive oil
1 ounce butter

Preparation

Trim the woody ends from the asparagus, removing tough fibrous outer layers from the stalks if they are large - a potato peeler is good for this.
Cut the asparagus into 1\" lengths - setting aside the tips.
Bring a pan of water to the boil and boil the asparagus for 2 to 4 minutes - excluding the tips; add the tips and boil for a further 2 minutes.
Drain carefully - the asparagus should be just tender but not too soft.
Beat the eggs with the spices and seasonings.
Warm the olive oil with the butter in a large roomy pan - over a moderate heat.
When the butter has melted and the oil is sizzling, add the beaten eggs.
Stir for 1 minute with a wooden spoon, then add the asparagus. Cook for a further 1 - 2 minutes, until the eggs are just set.
Serve at once, sprinkled with pimenton, crusty bread and side dishes of olives, almonds and choritzo.