Andalusian Asparagus Esparragos A La Andaluza Food

ANDALUSIAN ASPARAGUS (ESPARRAGOS A LA ANDALUZA)

Steps:

• Blanch the asparagus in lightly salted, boiling water, for 2 minutes. Drain and set aside.
• Heat the olive oil in a pan and fry the garlic and bread over medium heat until golden.
• Remove the garlic and bread to a blender and mix with the cumin, paprika, vinegar and a little water to make a paste. Start with 1 or 2 tablespoons of water and then adjust as needed until you get a paste-like consistency.
• Reheat the frying pan, adding a little extra oil if necessary. Add in the blanched asparagus and fry for about 5 minutes, then add the paste and a little more water. Cover and simmer until the vegetables are tender.
• This dish can be served as it is or you can add 2 beaten eggs and a little more water then leave on a low heat until the eggs are set.

ROASTED TARRAGON ASPARAGUS

Steps:

• Place asparagus in a shallow baking dish coated with cooking spray. Drizzle with oil; sprinkle with pepper and salt. Toss to coat. Bake, uncovered, at 450° for 13-15 minutes or until crisp-tender, turning occasionally. Sprinkle with tarragon.

SPANISH ASPARAGUS REVUELTO

Steps:

• Put 3 tablespoons olive oil in a cast-iron skillet over medium-high heat. Add peeled garlic cloves and let them sizzle until lightly browned, then remove. Add bread cubes, season with salt and pepper, lower heat to medium and gently fry until lightly browned and crisp, about 2 minutes. Remove bread and set aside to cool.
• Add chorizo and fry lightly. Add asparagus, season with salt and pepper, and stir-fry until cooked through but firm, 3 to 4 minutes. Add green onions and minced garlic and cook 1 minute more.
• Season eggs with salt, pepper and pimentón. Pour into pan and cook, stirring with a wooden spoon, just until soft and creamy, 2 to 3 minutes. Add parsley and serve immediately, topped with the fried bread cubes.