3 RECIPES OF WILD ASPARAGUS AND EVOO:

We are currently in the asparagus harvesting campaign…. This product is very important for the economy of our region and plays a fundamental role in the gastronomy of western Granada.

We share 3 easy, original and very nutritious recipes.

ASPARAGUS IN MIGUILLA

Ingredients

• Wild asparagus
• Garlic
• peppers
• eggs
• bread
• vinegar
• Cayenne
• EVOO Morales

Elaboration :

1. In a blender, blend two cloves of garlic, vinegar, water, breadcrumbs and a teaspoon of paprika.
2. Let’s pour a good splash of EVOO Morales in a pan and sauté the asparagus with a cayenne pepper (optional).
3. When the asparagus is fried, remove the cayenne pepper and add the blender mixture.
4. We complete our recipe by curdling one egg per guest and letting it boil a bit.

ASPARAGUS AND HAM CANNELLON

Ingredients:

• Wild asparagus.
• Pasta for lasagna (sheets).
• Serrano ham (slices).
• Milk, 500 ml.
• Wheat flour, 40 g.
• Green pepper, 50 g.
• Onion, 100 g.
• Grated cheese (Emmenthal type).
• Salt.
• Ground black pepper.
• EVOO Morales.

Elaboration:

1. We clean some asparagus and put them to boil with a little salt.
2. Prepare the bechamel-style white sauce:
   1. Chop the onion and the pepper. We put them in a pot with the EVOO Morales and leave them for about five minutes over medium heat.
   1. Add the milk that we will let heat to the boiling point.
   1. Immediately add the flour while beating.
   1. We withdraw and reserve.
3. Place the lasagna sheets in a pot of hot water so that they soften.
4. When the pasta sheets are soft, we place a slice of serrano ham and three asparagus in the center. We roll up to form our cannelloni. Immediately we pour the white sauce and cover with the grated cheese.
5. We bake at 180ºC for about 25 minutes.

LIGHT AND FOAMY CREAM OF ASPARAGUS AND PEAS

Ingredients :

• 200g Peas.
• Wild asparagus.
• Liquid cream for cooking, 50 ml.
• Flower of salt.
• Ground curry.
• Sweet paprika.
• EVOO Morales.

Elaboration:

1. Put EVOO Morales in a pan and sauté the asparagus and peas.
2. We crush the mixture until we obtain an intense green cream.
3. Add liquid cream, mix and strain the mixture.
4. We skip some asparagus tips.
5. Introduce the recipe by placing the asparagus tips in the center of the plate and fill with the cream… Subsequently, decorate with a sprinkle of curry, sweet paprika and a few flakes of salt.