We take a frying pan, add avocado, olive or oil of your choice; the asparagus, garlic, a little water, cover and cook for 5 minutes. Reserve some asparagus and blend the rest with a little of the liquid to make a cream.
Prepare an egg omelette and in a separate frying pan, add the prawns, salt and pepper to taste; we integrate the asparagus, the parsley, the tortilla cut into strips and add the asparagus cream.
Cook for about 5 more minutes and that's it. Perfect for your lunches.