Spanish Scrambled Eggs With Pimenton And Asparagus

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   ["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."]

* Per serving · 4 servings · Values may vary.

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