Farmers Market Product of the Week 5/19/07

Billed as Wild French Asparagus, these wheat-stalk like green beauties were irresistible. Far West Fungi had them, and although I had no idea what I was going to do with them, I snapped them up.

As it turned out, they ended up as breakfast, flavoring for my newest Spanish Food discovery: Revueltos, which are supercharged scrambled eggs, adding olive oil and interesting flavorings. Americans scramble eggs in butter and put some salt and pepper in the dish and think they've got something. The Spanish sautée flavorful things in olive oil and then softly scramble eggs around that ingredient, and they really do have something.

I cut the wild asparagus into 1-inch pieces and sautéed it with some chopped garlic in olive oil. I added some smoked paprika, salt and pepper and broke two eggs into the pan and started scrambling, looking for soft curds. Less than I minute later, I turned the eggs out onto a plate and breakfast was served. It would have been better with some mushrooms and chopped chives. I'll try that next time.