This will be Asparagus, take three, and before you groan, let me tell you, these are different from the rest, trigueros, the wild asparagus.
Not that I have any here, since they´re not easy to come by. The beauty of trigueros is to pick them yourself, and for that you need to be in the country. They´re spring´s answer to mushroom hunting, and the reason why, come March, you see people walking slowly in the countryside, peering at all the bushes and tall grasses that grow in roadside ditches. They´ll be clutching what looks like a very straggly bouquet, but will really be a bunch of espárragos trigueros.
Down South you´ll find enterprising gentlemen selling fat bunches of them (and big bags of snails, too) in petrol stations, or outside road bars. But they lack the thrill of the chase. Plus, they´re expensive.
They´re not easy to spot, so you´ll probably find yourself with just a few, and if they are to go around, you must resort to the time honoured Spanish custom : a revuelto. That is, scrambled eggs, popular for dinner any time, and also as a ración to share in a tapas bar. Of course in tapas bars, and mostly everywhere else, they just call thin green asparagus "trigueros", but don´t be fooled. Trigueros are wild, and they are bitter and different from the garden variety. Just so you know.
If you want to do the revuelto, here´s how. We´ll go with the classic, revuelto de trigueros, ajetes y gambas, or asparagus, young garlic and shrimp.
Heat some oil in a skillet (plenty, since we´re dealing with Spanish bar cuisine, and that´s always oily). Throw in your asparagus and young garlic and fry them slowly, with the lid on, til they´re tender. Then add your shrimp, and the second they look like they´re half done, add the beaten egg. Proceed as for scrambled eggs.
Serve with fried (of course) bread.
You can use normal green asparagus instead of wild and normal garlic instead of the young shoots. And I won´t shudder if you use them straight from the jar. Just make sure they´re bottled in Spain, not in China or Perú. The shrimp will of course be frozen, and I really entreat you to use toast instead of picatostes, so I won´t have your digestion on my conscience.