Asparagus sautéed with egg

Last night, a simple, delicious dish from Extremadura featured on this cool website:
http://www.canalcocina.es/video-receta/revuelto-esparragos-trigueros
I cleaned 5 green asparagus, chopped them and lightly fried them (at medium heat) in a pan with garlic olive oil (a little pot of olive oil soaked with cloves of garlic from the day before). In a large bowl I beat 8 eggs, not too much beating, and poured a little bit of whipping cream. With a skimmer I took the asparagus and layed them in the bowl, mixing it all up, adding a bit of sea salt. I poured the whole mixture in the pan for about one and a half minutes, stirring it with a wooden skimmer. Finally I served it on 2 plates over 2 toasts of bread previously sprinkled with the garlic olive oil and salt. I sprinkled some rosemary for adornment and country flavour.

The authenticity of this beautiful region sparkles in the nuisances of this yummy dish which I'd rather eat at a tapas bar in Mérida or Cáceres, but I bring back to life in Michigan with memories of hospitality and fun times. What about accompanying the meal with a good old wine from the land? Time to chew with your eyes closed...