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.