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Wild asparagus grille with ray and red garlic
Servings:For 4 servings
Ingredients
Wild asparagus grille with ray and red garlic
500 g asparagus from Huétor-Tájar
150 g cornflour
1 red pepper
1 and 1/2 kg coarse kitchen salt

For the red garlic

1/2 potatoes
1 dry red pepper
1 ripe tomato
400 g trimmed ray
4 cloves garlic
8 cumin seeds
2 teaspoons minced parsley
2 tablespoons sweet paprika
4 saffron threads
50 cl virgin olive oil
2 l water
Directions
For the red garlic, boil the potatoes cut in large chunks, the tomato, and the dry pepper in a large pan. When the potatoes are almost ready, add the ray and bring to a boil. Mince the cumin, together with the garlic and parsley in a mortar, adding the tomato and pepper, and then stir in the potatoes and blend everything. Finally, add the paprika, the oil, salt and some stock from the previous boiling, and mix until getting the red garlic sauce. Place the trimmed asparagus in an oven tray, cover with coarse salt and bake for about 10 minutes. Knead the cornflour with water, salt and some oil and make small sticks. Bake in the oven and reserve. Serve in a dish with a bed of red garlic sauce, arrange the asparagus as a grille, alternating asparagus and ray. Decorate with roasted red pepper and corn sticks.

Author:Antonio Carmona Baraza

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