John Myers
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Ingredients
- 250 g Wild asparagus green
- 200 ml Water
- 1 pinch Salt
- 1 pinch Sugar
- 1 tbsp Good olive oil
- 1 pinch Sea salt
Instructions
- The delicious green wild asparagus grows everywhere here - similar to weeds in the middle of faded grass stalks and you can see Spaniards collecting the delicious vegetables. A Spanish woman also explained the preparation to me:
- Only the delicate tips with about 15 to 17 cm from the bar are used. Everything that is longer is thrown away - that's woody anyway; and this thin asparagus is not peeled.
- To prepare: rinse the asparagus stalks under cold water. Bring a little water with a pinch of salt and sugar to the boil. Put in the asparagus, put a lid on and cook the vegetables over a mild heat for three to four minutes.
- Pour off the cooking water, put the saucepan back on the stove, drizzle some olive oil over the asparagus and fry for two to three minutes, turning the sticks every now and then with the help of two wooden spoons. Season with a little sea salt and serve.
- There was also a potato and carrot cream with a remaining beef roulade ála "Paulinchen".
- Pauline was my beloved mother - she was very frugal ... and whenever there was a piece of meat left, she chopped it up and served it in a sauce, warmed with potato cream or puree.
Nutrition
Serving: 100gCalories: 14kcalCarbohydrates: 2.2gProtein: 1.1gFat: 0.1g
