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Andalusian wild Asparagus (Spain)

Ingredients

bunches wild asparagus

1 tbs

white flour

slice of bread

garlic cloves

white wine (optional)

saffron

white pepper

cumin

olive oil

salt

This recipe is from the south of Spain (Seville) and it is typically mediterranean.

Preparation

Cook the aspargus in bunches.

whilst they are cooking, fry the garlic cloves and the bread in a frying pan with olive oil until they brown.
Then, drain them and place them into a mortar to crush them with the saffron, the cumin, a tbs oil of that we used for frying and a little of water to thin it down.

Brown the flour in the frying pan and slowly add water, wine (optional) and the mix we have in the mortar and we´ll get a sauce.
Season it with salt and pepper and let it boil for some minutes.

when the aspargus is cooked, place it on a dish and cover with the sauce.

Recipe group: Salad.

Should you try this recipe out we would be very grateful for a photo of the finished dish. Please send by E-Mail to rezepte(at)vegetarismus.ch (JPEG or TIFF format).
Thank you in advance.

This recipe from Aitzol Ezeiza - jibezraa@si.ehu.es - San Sebastian, Spain was inserted by Renato Pichler / 2002-04-30 22:26:30

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