Monday, July 4

Six recipes to get all the juice out of asparagus


Whether it’s because of the proximity product, which saves a lot of carbon footprint, or out of love for our producers, nothing better than acquire asparagus from the two DOs that guarantee its quality in Spain: the Asparagus from Navarra, the fleshy whites from the Ribera del Ebro, as it passes through Navarra, Aragón and La Rioja; with special mention for those of Orchard of San Jose, in Tudela del Duero, Valladolid; and the Asparagus from Huétor Tajar (in Granada), those delicious grilled green asparagus.

Beyond its nutritional and, above all, diuretic qualities, asparagus, unless you buy it canned, are famous for being difficult to cook and preserve, but they keep well wrapped in a damp cloth in the fridge for a couple of days. However, it is best to confit them or cook them as soon as they are purchased so that they do not get spots.

The basic recipe It consists of peeling from the head to the end and removing the woody parts of the stem before submerging the asparagus in a pan of already boiling water for about 10 minutes (if you prick with a toothpick and see that they are not yet tender, leave them longer) . Some people add extra virgin olive oil, a little sugar or lemon.

And then there are the companions who sophisticate the following recipes:

with white asparagus

Confit white asparagus with Iberian bacon and basil and orange mayonnaiseby Alberto Villegas, chef of the restaurant sanremoin Palencia.

  • We bought two kilos of good caliber natural asparagus.
  • We cut about three centimeters from the back and peel the entire base except the yolk.
  • Once candied or boiled, transfer them to a bowl of cold water with ice to stop the cooking and achieve the ideal texture.
  • Already tempered, we plate them four by four, cut four veils of Iberian bacon, put them on top and, with a kitchen torch, melt the fat until it adheres to the asparagus.
  • We make a basil and orange mayonnaise to accompany and we put a tear to each diner, because it will go very well in the mouth with all the ingredients.
  • We finish the recipe with a sprig of fresh dill that will give it freshness.

White asparagus with hollandaise sauce, by Pablo Fernandez, chef of the restaurant non dramain Madrid.

  • Peel a kilo of asparagus twice with a potato peeler. Put them in two liters of water with 250 g of cane sugar for at least 18 minutes and set aside.
  • For the hollandaise sauce, in a bain-marie, add three egg yolks and two grams of maldon salt and beat until the yolks whiten.
  • Add 250ml of Clarified butter little by little as if it were a mayonnaise.
  • Once emulsified, add 50 ml of lemon juice and 20 ml of water and continue beating until they are integrated.
  • Once ready, plate the asparagus and pour the hollandaise on top to taste.

White asparagus from Navarra with pilpil and clamsprepared by Carlos del Portillo, chef of bistronomy participant in the Madrid Asparagus Route organized by Reyno Gourmet.

  • Peel and cook in water with salt and a few drops of lemon until al dente.
  • For the hake pil-pil, gently toast two heads of garlic in 300 ml of olive oil. When the garlic is toasted, add two pieces of chopped large hake heads and 50 ml of the asparagus cooking water.
  • Let cook for 40 minutes.
  • Strain the result and assemble with a rod until you get a light and very gelatinous sauce.
  • Pass the asparagus on the hot griddle with a few drops of olive oil and brown them a bit.
  • We open 100 g of thin Galician clams in a little of the cooking broth of the asparagus and, as soon as they open, we take them out.
  • Arrange the asparagus on a tray, put the clams and cover with our creamy pil pil.

Boiled white asparagus with refried black garlic and capers, of the Virens restaurant of Rodrigo de la Calle, in Barcelona.

  • Peel 150 g of white asparagus and cook at low temperature with salt, pepper and seasoning Yondu25 minutes at 85ºC.
  • Meanwhile, we make the black garlic demi-glace, finely slicing 24 cloves of white garlic and five chillies, browning with 140 g of butter and, when it begins to colour, add 24 cloves of black garlic and 300 ml of vegetable demi-glacethat is, vegetables.
  • Let cook for a couple of minutes, remove from heat and blend while hot.
  • When we have the emulsion made, we add 10 g of smoked butter.
  • Once the 25 minutes have passed, we cool the asparagus in ice and reserve.
  • In a frying pan, heat the oil and butter and sear the asparagus.
  • We add its cooking water and we add the black garlic demi-glace, let it reduce a little and plate it up.

With wild asparagus

Fried green asparagus with spring mushrooms, also Virens.

  • Peel 150 g of green asparagus, tips and stems; We vacuum pack them and pasteurize them at 80ºC for 20 minutes or cook them as in the basic recipe.
  • After the time we cool in water and ice and reserve until the moment of service.
  • In the wok, we sauté a mixture of mushrooms (for example, thistle, enoki, shimeji) with garlic oil and make a sauce with 500 ml of mirin500 ml of black vinegar and 500ml of light soy.
  • We mark the asparagus on the grill on all sides so that they are golden and we plate them.

Wild asparagus, artichokes, spring garlic with Iberian bacon and fried eggby Xesco Mas, from Marangels restaurantin Sant Gregori, Girona.

  • Clean 50 g of green asparagus, 50 g of artichokes, 50 g of spring onion and 50 g of spring garlic.
  • Cut the garlic clove-type artichokes and the rest of the vegetables into thick julienne strips half a centimeter thick.
  • Combine all the raw vegetables with a splash of oil, lightly sauté 20 g of Iberian bacon and the vegetables until they are tender. Reserve.
  • Fry the egg in abundant oil so that it remains with a lace.
  • We present in a deep plate or bowl arranging the vegetables in the bottom and the fried egg on top.

Three top quality canned asparagus recommendations

Valdega Estate

Without cheating or cardboard: very thick asparagus, of extra quality, with denomination of origin “Espárrago de Navarra”, it has a white coloration, a soft texture and a very low fibrosis, making it perfect as an appetizer.



Buy this product on Amazon for 18.93 euros

The Navarrico



Authentic “cojonudo” asparagus from San Adrián, in Navarra. Very thick white asparagus with PDO, in a can of half a kilo of drained net weight.



Buy this product on Amazon for 44.99 euros

J. Vela



A lady can of protected designation of Navarra white asparagus extracted thick and peeled. It offers us 780 g of asparagus in its water, which is 500 g of drained net weight.



Buy this product on Amazon for 29.95 euros

*ConsumoClaro’s team of journalists and experts rigorously and independently recommends products and services for our readers. Every time you buy through some links added to this text, elDiario.es receives a commission.

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