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Spanish Asparagus – Chef Alfonso Ruiz

Spanish Style Asparagus. Serves x 4
Donated by Alfonso Chef Patron of the new Authentic Tapas Bar in Bridgnorth ‘Casa Ruiz
12 Asparagus Spears
tbs Olive oil
Black Pepper
dash Vino Blanco
Rock Salt to finish

1. Place the Asparagus and oil in a hot pan. Stir well and season with the rock salt and the black pepper.

2. Cook the Asparagus for a couple of minutes until tender (taking care not to over cook), add the dash of white wine.

3. Slightly ‘flash fry’ the Asparagus by allowing the flame to catch the pan. This will caramelised them, giving the spears a slightly burnt edge to them.

4. Serve immediently with a large glass of cold Spanish Vino

More on Casa Ruiz Tapas Restaurant Here

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