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Wild asparagus and shellfish
Servings:For 6 servings
Ingredients
Wild asparagus and shellfish
500 g fresh or tinned asparagus from Huétor-Tájar
1/4 sauteed shellfish
Fried bread
100 g fried almonds
Saffron
Virgin olive oil
Salt
Directions
Fry the garlics, almonds, and bread in a pan with a little olive oil and reserve. Sauté the asparagus in the same oil, crush with a blender and puor in a dish. Finally decorate placing the sauteed shellfish on top, together with some asparagus cut into pieces and the fried bread.

Author:José Cano Jaimez

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