Catalan asparagus appetizer
I took my first trip outside the country to Barcelona in March. We had a delicious but simple asparagus appetizer. Since asparagus is in season, I decided to try it at home.
Here's what you need:
Asparagus
Olive oil
Sherry vinegar (or red wine vinegar if you can't find sherry vinegar)
Dijon mustard
Salt
Pepper
Good quality anchovy fillets packed in olive oil (1 fillet for every 3 stalks of asparagus)
Directions:
1)Make a sherry vinaigrette: Mix the olive oil, vinegar, mustard, salt, and pepper. You can mix according to your own ratios or use this recipe.
2)Steam the asparagus: Break off the woody ends of the asparagus and steam them until they are bright green and crisp-tender. Immediately rinse them in cold water or dunk them in an ice bath to stop the cooking. It won't hurt if they aren't hot because they will be perfectly tasty at room temp.
3)Dress the asparagus: Arrange the asparagus on a plate. Chop anchovy fillets into thirds and place one third of a fillet on the base of the asparagus stalk. Drizzle the vinaigrette over the asparagus (to taste) and serve as an appetizer/finger food or side dish.
If you hate anchovies or if you've never tried them, please give them a chance anyway(unless you have an allergy of course). They really add a delicious savory saltiness to the asparagus, and besides that, they have some of the highest levels of omega-3 fatty acids and lowest levels of mercury among fish. If you just can't stand them, then the asparagus will taste good with the vinaigrette anyway.
Here's what you need:
Asparagus
Olive oil
Sherry vinegar (or red wine vinegar if you can't find sherry vinegar)
Dijon mustard
Salt
Pepper
Good quality anchovy fillets packed in olive oil (1 fillet for every 3 stalks of asparagus)
Directions:
1)Make a sherry vinaigrette: Mix the olive oil, vinegar, mustard, salt, and pepper. You can mix according to your own ratios or use this recipe.
2)Steam the asparagus: Break off the woody ends of the asparagus and steam them until they are bright green and crisp-tender. Immediately rinse them in cold water or dunk them in an ice bath to stop the cooking. It won't hurt if they aren't hot because they will be perfectly tasty at room temp.
3)Dress the asparagus: Arrange the asparagus on a plate. Chop anchovy fillets into thirds and place one third of a fillet on the base of the asparagus stalk. Drizzle the vinaigrette over the asparagus (to taste) and serve as an appetizer/finger food or side dish.
If you hate anchovies or if you've never tried them, please give them a chance anyway(unless you have an allergy of course). They really add a delicious savory saltiness to the asparagus, and besides that, they have some of the highest levels of omega-3 fatty acids and lowest levels of mercury among fish. If you just can't stand them, then the asparagus will taste good with the vinaigrette anyway.