Asparagus revisited

My daughter is coming home and is asking for protein en masse.
I am looking at brunch on the 24th. She loves anything Spanish, so how about letting asparagus take a starring role, supported with scrambled eggs,  and chorizo! Vaya!
This is a NYT inspired dish that you can do wonders with.

3 T olive oil
3 Shallots, chopped
3 teaspoon garlic, peeled, minced, divided
2 c bread cubes 1/2 inch cuts
1 t ground turmeric
Salt and pepper for seasoning
2 ounces Spanish chorizo, diced
1 bunch asparagus, tender part
1 bunch green onions, chopped
8 eggs, beaten
1/2 t pimento
2 T cilantro, chopped  

In a large, heavy, cast-iron skillet, add 1T olive oil over med-high heat.
Add shallots and 2 t garlic and cook to brown lightly.
Set aside and add turmeric, salt and pepper to bread cubes.
Saute in 2 T olive oil  a couple minutes till lightly brown.
Set bread cubes aside and add chorizo to skillet, sauté lightly.
Add asparagus to skillet, seasoned with salt and pepper,
saute 2-3 minutes. Don't over cook.
Add green onions and balance of garlic.
Cook 1 minute. Add pimento to beaten eggs, season with salt and pepper. Pour into skillet
stirring. Cook 3 minutes until soft and creamy.
Add cilantro, top with sautéed bread cubes.
Serve immediately.









Add 2 t garlic