Spanish Recipes for Asparagus

Asparagus grows wild in many parts of Andalucia and as a result has

always formed a part of the Mediterranean Diet which is now being hailed as one

of the healthiest in the world. Asparagus plays its part in this conclusion

as it is an excellent source of vitamins A, C, K, B1, B2 and folate.

Folate is of particular importance in helping to maintain cardiovascular health

and in helping to prevent certain birth defects.

Another ingredient in asparagus is inulin which helps to promote healthy

flora in your gut and it also contains significant levels of the anti-oxidant


If all this isn’t enough to make you want to include asparagus in your diet,

it tastes good too! and here are some great recipes for cooking asparagus

apart from just boiling it and covering it in butter.

You can use either wild or cultivated asparagus for these recipes.

Asparagus a la Andaluza.


500grs. asparagus

50ml. olive oil

4 eggs

1 slice of bread diced without crusts.

2 cloves garlic

1 tsp. paprika

Half tsp. cumin

150 ml. water + 1 tbs.

1 tbs. vinegar

salt and pepper


Discard the woody ends of the asparagus, chop remainder into short lengths

and blanch in boiling water for 2 mins.Drain well. Heat the oil in

a flame proof casserole dish and fry the bread and garlic until toasted.

Place in a blender with the paprika,cumin, vinegar, tablespoon of water

and the salt and pepper. Sauté the drained asparagus in the oil for 5 mins.

Add the mixture from the blender and simmer for about 15 mins. until the asparagus is

tender.Add more water if required.The sauce should be thick but not dry.

Break the eggs, one per person, on top of the cooked asparagus,

sprinkle with paprika and place in the oven until the eggs are set.

Serves 4 as a starter or a side dish, good with fish.

Asparagus Gratinados


1 kilo asparagus

3 tbs. butter

50 grs. grated cheese

1 tbs. chopped onion

50 grms. chopped ham

2 tbs. flour

220 ml. milk

salt and pepper


Cut off the thick ends of the asparagus, tie in bundles and cook standing

upright in plenty of salted water until tender, approx. 10 mins.

Drain well and place on buttered dish.

Melt the butter and sauté the onion and ham for a few minutes. Stir in the flour,

add the milk and cook slowly until it has thickened.Season with salt and pepper.

Pour the sauce evenly over the cooked asparagus and sprinkle with the grated cheese.

Place in a hot oven or brown under the grill until the top is crisp and


Serves 6.

Scrambled eggs with Asparagus.


100 grams of asparagus tips.

100 grams ham

2 tbs butter

4 eggs, beaten well

salt and pepper.

Blanch the asparagus tips in boiling water. Dice the ham. Melt the butter

in a frying pan and sauté the ham and asparagus tips for a few minutes.

Add the beaten eggs along with the salt and pepper and stir over a low

heat until the eggs are set.

Makes a light supper or lunch dish for 2 served with crispy bread.

Jacqueline M. Faulkner

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