posted by Liz Thomas 05-27-102 12:08 AM
From "Dining in Macau" Issue 6 -- Summer 2002
"This may sound a strange combination but it makes a very tasty appetiser. You can sample it at Clube Militar de Macau – to whom our thanks for the recipe. It would also be good as a quick supper dish served with salad and crusty bread.
77 g chouriço (Portuguese sausage)
75 g tender asparagus
1 tbsp olive oil
1 tsp butter
4 eggs
Salt and pepper
Wash the asparagus, cut off the tips and reserve, cut off and discard the tough ends of the stems – asparagus varies in toughness so weigh it after trimming to make sure you have the right amount. Dice the chouriço, beat the eggs lightly and season with salt and pepper.
Heat the oil and butter in a pan, sauté the sausage until the oil starts to run from it, add the asparagus stems and saute for about one minute, then add the reserved tips and saute one more minute. Add the eggs and cook over medium/low heat, stirring constantly until you have a thick, creamy, scramble. Serve immediately.
Serves 2