Asparagus season is from April to June and its cooking is one of the easiest and least complicated. But there are always things that must be taken into account to be able to enjoy its peculiar flavor and texture.. First of all, you have to know the different classes : wild, verdes, blancos. Each one has its characteristics and its cuisine..
The wild ones They are green asparagus that grow in the wild.
The green ones They are a cultivated variety.
The whites they grow underground, preserved from the action of the sun. When a white asparagus sees the sunlight, turns purple. The taste does not vary, but its value depreciates. The best asparagus are always those with very closed buds..
When the trigueros are very fine, they are fried or presented in tortillas or scrambled eggs., Otherwise, you will have to boil them for as little time as possible.. The greens are cooked. If not very thick, They can be grilled and are appreciated if they are served with coarse salt.. It is also common to boil green asparagus lightly and finish grilling it.. The whites always have to be cooked, although you must first carefully peel the stem, without touching the asparagus bud.
Sauces for asparagus
In Navarre, La Rioja and Aragón, which is the area of Spain where asparagus is most famous, preferentially consumes white asparagus.. It is a very fine dish.
When it is a garnish it accompanies salads, vegetable stews ( each ingredient must be boiled separately) and fish dishes, especially hake.
In La Rioja, a typical way to prepare them is to put them after cooking in a saucepan with some cooking water and when it boils, poach some eggs on top..
However, One of the most common ways to prepare them is simply cooked with a splash of extra virgin olive oil or accompanied by a vinaigrette.. As for the vinaigrettes, You can prepare the most basic ones to more elaborate ones, with hard-boiled egg and chives, tomato dice, mustard … If you decide on a mayonnaise sauce, know that you can prepare a false aioli from mayonnaise.
In Catalonia and the northern area of Aragon, They are usually served with a romesco sauce, while in Andalusia a sauce based on almonds is prepared, fried bread and saffron threads.
The French, They eat them with melted butter and are called “flamenco style”, although surely now they have switched to extra virgin. You can also accompany them with a hollandaise sauce..
As for the wine, reds are not recommended. Whites and even a good dry and cold sherry are much more suitable..
100 gr. of asparagus provide 27 calories, contain a 95% of water and are rich in minerals (potassium, match, soccer, magnesium and copper) and vitamins (B1, C, A, E and folic acid)
The best dishes in Tarragona
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