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Asparagus stew Granada-style
Servings:For 6 servings
Asparagus stew Granada-style
1 bunch fresh asparagus from Huétor-Tájar
100 g almonds
4 cloves garlic
4 slices bread (not fresh)
White stock
6 eggs
Pine kernels
Cut the asparagus from Huétor-Tájar and cook, once cooking is finished reserve. Then heat oil in a pan and fry the garlic, the almonds and the bread slices. Mince everything in a mortar. Put the cooked asparagus and the minced garlic, fried bread and almonds, cover with the white stock, season with salt and allow to boil a little. To finish, add 2 boiled eggs and decorate with raisins and pine kernels.

Author:José Pedraza Velázquez

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