Absolutely Amazing Asparagus A La Granadina
British asparagus season is here!! Hurray!! I'm a huge fan of asparagus and, since it's only in season for a mere 8 weeks a year in the UK, I like to make the most of it. It's great in soups or served as a starter with some hollandaise sauce but my favourite way to serve it is as part of a tapas selection.
This recipe is a traditional Spanish dish from the Granada region (hence the name!) and it celebrates everything that is great at this time of year. The flavours are fresh and lively, with a hint of spice from cumin seeds dancing on your tongue, and garlic, saffron and lemon are a winning combination, which will instantly transport you to the beaches of Southern Spain. This dish is simplicity at it's best.
Absolutely Amazing Asparagus A La Granadina
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Serves 4 as a tapa or side dish
1/2 lemon
1 bunch green asparagus
50ml olive oil
3 garlic cloves, thinly sliced
1 tbsp pine nuts
pinch cumin seeds
10 saffron threads
1 tbsp freshly chopped mint
sprig of thyme leaves picked
40-50ml white wine
salt and freshly ground black pepper
Trim the asparagus by peeling the bottom of the stalks and snapping off the hard ends.
Bring a pan of salted water to the boil and squeeze the lemon half into it. Boil the asparagus for 2 minutes, drain and refresh under cold water.
Heat the oil in a frying pan over a medium heat and gently fry the sliced garlic and pine nuts until lightly golden. Add the cumin seeds and saffron and very quickly add the drained asparagus. Sauté for a couple of minutes, adding the chopped mint, thyme leaves and seasoning as you toss the pan. Add the white wine and let it reduce until it has almost evaporated. Serve immediately.
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TIP: Replace the asparagus with any of your favourite greens that are in season so that you can enjoy this dish at its best all year round!
This recipe is a traditional Spanish dish from the Granada region (hence the name!) and it celebrates everything that is great at this time of year. The flavours are fresh and lively, with a hint of spice from cumin seeds dancing on your tongue, and garlic, saffron and lemon are a winning combination, which will instantly transport you to the beaches of Southern Spain. This dish is simplicity at it's best.
Absolutely Amazing Asparagus A La Granadina
Serves 4 as a tapa or side dish1/2 lemon
1 bunch green asparagus
50ml olive oil
3 garlic cloves, thinly sliced
1 tbsp pine nuts
pinch cumin seeds
10 saffron threads
1 tbsp freshly chopped mint
sprig of thyme leaves picked
40-50ml white wine
salt and freshly ground black pepper
Trim the asparagus by peeling the bottom of the stalks and snapping off the hard ends.
Bring a pan of salted water to the boil and squeeze the lemon half into it. Boil the asparagus for 2 minutes, drain and refresh under cold water.
Heat the oil in a frying pan over a medium heat and gently fry the sliced garlic and pine nuts until lightly golden. Add the cumin seeds and saffron and very quickly add the drained asparagus. Sauté for a couple of minutes, adding the chopped mint, thyme leaves and seasoning as you toss the pan. Add the white wine and let it reduce until it has almost evaporated. Serve immediately.
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