Asparagus grows wild in many parts of Andalusia and, as a result, has
always been part of the Mediterranean Diet which is now being hailed as a
of the healthiest in the world. Asparagus plays its part in this conclusion.
since it is an excellent source of vitamins A, C, K, B1, B2 and folic acid.
Folate is of particular importance in helping to maintain cardiovascular health
and to help prevent certain birth defects.

Another ingredient in asparagus is inulin, which helps promote health
intestinal flora and also contains significant levels of the antioxidant
selenium.

If all this is not enough for you to want to include asparagus in your diet,
tastes good too! and here are some great recipes for cooking asparagus
in addition to simply boiling it and covering it with butter.

You can use wild or cultivated asparagus for these recipes.

Asparagus Andalusian.

Ingredients.

500grs. asparagus

50ml olive oil

4 eggs

1 slice of bread in cubes without crust.

2 cloves of garlic

1 teaspoon paprika

half teaspoon cumin

150ml water + 1 tablespoon

1 tablespoon vinegar

salt and pepper

Method.

Discard the woody ends of the asparagus, chop the rest into small pieces.
and blanch in boiling water for 2 minutes. Drain well. Heat the oil in
an ovenproof saucepan and fry the bread and garlic until they are toasted.
Place in a blender with paprika, cumin, vinegar, tablespoon of water
and salt and pepper. Sauté the drained asparagus in the oil for 5 min.
Add the blender mixture and simmer for about 15 minutes. until asparagus is
Tender. Add more water if necessary. The sauce should be thick but not dry.
Break the eggs, one per person, on top of the cooked asparagus,
sprinkle with paprika and bake until the eggs are set.

For 4 people as a starter or side dish, good with fish.

asparagus au gratin

Ingredients.

1 kg of asparagus

3 tablespoons butter

50 grams grated cheese

1 tablespoon minced onion

50 grams chopped ham

2 tablespoons flour

220 ml. Milk

salt and pepper

Method.

Cut off the thick ends of the asparagus, tie into bundles, and cook standing up.
upright in plenty of salted water until tender, approx. 10 minutes.
Drain well and place on a buttered plate.
Melt the butter and sauté the onion and ham for a few minutes. add the flour,
add the milk and cook slowly until thickened, season with salt and pepper.
Pour sauce evenly over cooked asparagus and sprinkle with grated cheese.
Place in a hot oven or brown under the broiler until the top is crispy and
bubbly.

for 6.

Asparagus Scramble.

Ingredients.

100 grams of asparagus tips.

100 grams of ham

2 butter spoons

4 eggs, well beaten

salt and pepper.

Blanch the ends of the asparagus in boiling water. Dice the ham. Melt the butter
in a frying pan and sauté the ham and the asparagus tips for a few minutes.
Add the beaten eggs along with the salt and pepper and stir over low heat.
heat until eggs are set.

Makes a light dinner or lunch plate for 2 served with crusty bread.