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First Courses

Asparagus in green sauce with asparagus sprouts

By Chef Iker Erauzkin Twitter Post the recipe on facebook Your email (*) print

At a glance

Serves:: 4
Difficulty:: Easy
Cost per serving::: Económica
Method:: 10 min.

Iker Erauzkin

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Iker Erauzkin

Ingredients

16 white Asparagus spears
150 gr. fresh Peas
2 Cloves garlic
1 bunch parsley
1 tray of Asparagus sprouts
Olive Oil
Salt

Method

Saute the finely chopped garlic with a drizzle of olive oil in a frying pan or earthenware dish. Once the garlic begins to soften, add a good handful of chopped parsley, Peas and cover with the water from cooking the Asparagus. Cook for 7-8 minutes until Peas are tender.
Meanwhile in a frying pan with a pinch of salt and a drizzle of olive oil, fry the Asparagus tips until lightly browned.
Serve atop the green sauce with Peas and accompanied by the Asparagus sprouts.

Tip

You can also add a kokotxas to this dish, or a fillet of cod, hake or monkfish. Serve with a poached egg in the same sauce.

Recommended wine

Asparagus can have a certain bitter, metallic aftertaste. This can be balanced by lemon and sauces. We suggest a full-bodied red wine.

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