Best 4 Andalusian Asparagus Esparragos A La Andaluza Recipes
In the vibrant culinary tapestry of Spain, Andalusian asparagus, known as Espárragos a la Andaluza, stands as a testament to the region's rich flavors and culinary heritage. This delectable dish showcases the abundance of fresh, local ingredients, capturing the essence of Andalusian cuisine. This article presents a collection of authentic recipes that pay homage to this beloved dish, each offering a unique interpretation of its classic flavors. From the traditional Espárragos a la Plancha, featuring grilled asparagus drizzled with olive oil, to the innovative Espárragos con Jamón y Queso, a delightful combination of asparagus, jamón serrano, and manchego cheese, these recipes cater to diverse palates and preferences.
Embark on a culinary journey through the heart of Andalusia, discovering the vibrant flavors and aromas that make this dish a cherished part of the region's gastronomic identity. Whether you seek a simple yet satisfying side dish or a showstopping main course, these recipes provide endless inspiration for creating a memorable Andalusian asparagus experience.
ANDALUSIAN ASPARAGUS (ESPARRAGOS A LA ANDALUZA)
I originally got this online somewhere, sorry don't remember where, and I haven't tried it yet. I imagine the best bread to use in this case would be plain white, since it ends up being ground into a paste later on. Might be a good way to use up a few bread ends or rolls in your freezer!
Provided by magpie diner
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
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.
ASPARAGUS WITH MUSTARD HOLLANDAISE
Steps:
- Cook 2 bunches jumbo asparagus (trimmed and peeled) in salted boiling water until crisp-tender, about 3 minutes; drain. Combine 2 egg yolks and 1 tablespoon each lemon juice and hot water in a heatproof bowl set over a saucepan of simmering water. Cook, whisking constantly, until thickened, 1 to 3 minutes (remove from the heat if the eggs start to scramble). Gradually whisk in 1 1/2 sticks cut-up butter until thickened, 3 to 5 minutes. Whisk in 4 teaspoons whole-grain mustard; season with salt and cayenne. Thin with lemon juice as needed. Serve over the asparagus.
ROASTED TARRAGON ASPARAGUS
The simple seasoning turns fresh asparagus spears into a special spring side dish that's speedy, too.-Joyce Speckman, Holt, California
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 5
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.
Nutrition Facts :
ENSALADA DE ESPARRAGOS
Growing up in Vermont, in the country, nothing said spring to me like asparagus and morel mushrooms. Morels have this intense, concentrated mushroom flavor, and after you rehydrate them, you can use the leftover water to make a great vinaigrette.
Provided by Seamus Mullen
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Marinade: Cut strips of lemon peel from half a lemon. Crush the garlic cloves, and combine with the lemon peel and ¼ cup of the olive oil in a shallow baking dish. For the asparagus, trim and discard the tough ends; if the asparagus are fat, cut the stalks in half lengthwise. Set aside with the trimmed scallion bulbs. Heat a large griddle or cast-iron skillet over medium-high heat. When hot, lay the asparagus and scallions on the dry griddle in a single, uncrowded layer; let them sizzle for about 30 seconds. Season with salt, then drizzle with olive oil.
- While the vegetables are cooking, prepare the mushrooms for the salad. Remove the stems from the fresh mushrooms and thinly slice the caps; you'll need about ¾ cup sliced mushrooms. (Optional: Reserve stems to make mushroom stock.) Remove the soaked morel mushrooms from the hot water, reserving the liquid. Flip the vegetables to brown the other side. Then prepare the vinaigrette: Whisk together the mushroom soaking liquid, ¼ cup white wine vinegar, a pinch of salt and a few grinds of pepper, and ¾ cup of the olive oil until emulsified. Set aside.Remove the vegetables from the griddle and add to the garlic-lemon peel marinade; stir to coat.
- Add the fresh and soaked mushrooms to the hot, dry griddle. Season with salt and pepper, then add a drizzle of olive oil and the butter, evenly distributed. Cook on the griddle for about 2 minutes, adding a bit more olive oil as needed. Just before removing them from heat, finish the mushrooms with the remaining tablespoon of white wine vinegar. Add mushrooms to the marinated asparagus and set aside.
- To soft-boil the eggs, bring a medium saucepan of water to a rolling boil. Use tongs or a slotted spoon to gently lower the eggs into the water; set a timer for 6½ minutes. Meanwhile, prepare an ice bath to shock the eggs.As the eggs are cooking, gather the rest of the ingredients to finish the salad. In a large bowl, combine the greens and season with salt and pepper. Toss the greens with 1-2 tablespoons of vinaigrette, to taste. To plate, lay down some grilled vegetables on a plate; add a layer of dressed greens, followed by another layer of the grilled vegetables. Crumble the ricotta salata over the salad.
- After exactly 6½ minutes, remove the eggs to the ice bath to cool completely; once they're cool, peel them, cut in half, and place on salad. Finish the salad with a few grinds of pepper and a drizzle of the vinaigrette. When serving, make sure each portion includes half an egg.
Traditional and Simple:
- For a classic Andalusian asparagus dish, stick to the traditional ingredients: fresh green asparagus, garlic, olive oil, paprika, and sherry vinegar.
- Use high-quality ingredients to elevate the flavor of your dish. Fresh, tender asparagus is crucial, and extra virgin olive oil will add richness and depth to the sauce.
- Don't overcrowd the pan when cooking the asparagus. This will ensure even cooking and prevent the asparagus from becoming mushy.
- Cook the asparagus until it is just tender, but still has a slight bite to it. Overcooking will make the asparagus limp and bland.
- Season the asparagus generously with salt and pepper. This will enhance the natural flavor of the vegetable.
Variations:
- For a richer sauce, add a dollop of mayonnaise or sour cream to the dressing.
- If you like a bit of heat, add a pinch of cayenne pepper or red pepper flakes to the sauce.
- For a vegetarian twist, substitute vegetable broth for the chicken broth in the sauce.
- For a gluten-free version, use tamari or soy sauce instead of Worcestershire sauce.
- Garnish the dish with fresh herbs like parsley, cilantro, or chives for a pop of color and flavor.
Conclusion:
With its vibrant flavors and colors, Andalusian asparagus is a delightful dish that showcases the best of Spanish cuisine. Whether you prefer the traditional recipe or enjoy experimenting with variations, this dish is sure to impress your taste buds. So, gather your ingredients, heat up your pan, and embark on a culinary journey to the heart of Andalusia.
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