Mushrooms, wild asparagus, and baby spinach Revuelto
Ingredients for 6 people
6 button mushrooms
500 g wild asparagus
2 handfuls spinach shoots
6 eggs
olive oil
Flower of salt
The stages
Coarsely chop the mushrooms.
Sear for 6' on the plancha with olive oil, stirring regularly.
Add the asparagus, cut into 3 pieces, and cook for 6', stirring regularly.
Mince the spinach shoots and sprinkle over the mixture. Cook for 5'.
Make a crown with the whole mixture and throw the eggs into the center with fleur de sel.
For a “slobbery” result, use a few strokes of the spatula to bind well.
For a “more cooked” version, cook for a few seconds longer.
