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Scrambled Eggs with Prawns and Asparagus with Quely Tres



For the scrambled eggs with prawns and asparagus

Slice the asparagus into pieces, gently fry in oil and add the prawns, which have previously been cut in half.

Fry them lightly, season with salt and pepper, and flambé with the brandy.

Beat the eggs, add the single cream and the milk, and fold this mixture into the ingredients in the frying pan.

Stir well with a wooden spoon until it thickens.

Assembly of the dish

Place the scrambled eggs inside a deep chef's ring positioned on the plate, remove the ring, and, to one side, arrange the Quely Tres and the asparagus spears cut lengthwise.

Decorate with the chives.

Products Quely used in this recipe:

Receta Quely

For the scrambled eggs with prawns and asparagus

  • 8 eggs
  • 35 ml. milk
  • 35 ml. single cream
  • 200 g. peeled prawns
  • 8 green asparagus spears
  • 1 dessert spoon chopped parsley
  • 5 ml. brandy
  • 2 dessert spoons extra virgin Estancia de Son Pons olive oil
  • Black pepper

Other ingredients

  • 20 Quely Tres
  • 4 cooked asparagus spears

For the decoration

  • Chives

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