Best Spanish Tapas Asparagus Worange And Lemon Sauce Recipes

SPANISH ASPARAGUS REVUELTO

Steps:

• Put 3 tablespoons olive oil in a cast-iron skillet over medium-high heat. Add peeled garlic cloves and let them sizzle until lightly browned, then remove. Add bread cubes, season with salt and pepper, lower heat to medium and gently fry until lightly browned and crisp, about 2 minutes. Remove bread and set aside to cool.
• Add chorizo and fry lightly. Add asparagus, season with salt and pepper, and stir-fry until cooked through but firm, 3 to 4 minutes. Add green onions and minced garlic and cook 1 minute more.
• Season eggs with salt, pepper and pimentón. Pour into pan and cook, stirring with a wooden spoon, just until soft and creamy, 2 to 3 minutes. Add parsley and serve immediately, topped with the fried bread cubes.

ASPARAGUS WITH RED PEPPER SAUCE

Steps:

• Coarsely chop the bell peppers and onion. Place them in a heavy pot with the rest of the ingredients except the asparagus and the remaining yellow bell pepper. Simmer, covered, over low heat for 30 minutes. The mixture should be very soft. Uncover and let it cool to room temperature.
• Put the cooled mixture into a food processor or blender and puree until smooth. Then press the sauce through a fine sieve to eliminate bits of skin.
• Heat boiling water in the bottom of a steamer. Put the asparagus in the steamer basket, cover, and cook until done, about three minutes.
• Spoon some red pepper puree on each of four salad plates. Arrange the asparagus neatly on top. Garnish each plate with the diced pepper and a few grindings of black pepper.

SPANISH SQUID TAPAS

Steps:

• Preheat the oven to 425 degrees.
• Heat the olive oil in a small casserole, add the onion, and cook slowly until the onions are transparent and melting away.
• Add the garlic, stir, and add the olives and cook for 2 minutes.
• Stir in the saffron, the tomato paste, the wine and the fish broth. Cook for 5 minutes to bring the flavors together before pouring the whole mixture into a preheated earthenware dish (a Spanish cazuela), add the squid to the dish, give 1 more stir to combine and put the whole dish into the oven for 35 to 40 minutes.
• Remove from the oven, taste and adjust the seasoning with salt and pepper and serve with Spanish bruschetta.

SPANISH SCRAMBLED EGGS WITH PIMENTON AND ASPARAGUS

Steps:

• Trim the woody ends from the asparagus, removing tough fibrous outer layers from the stalks if they are large - a potato peeler is good for this.
• Cut the asparagus into 1" lengths - setting aside the tips.
• Bring a pan of water to the boil and boil the asparagus for 2 to 4 minutes - excluding the tips; add the tips and boil for a further 2 minutes.
• Drain carefully - the asparagus should be just tender but not too soft.
• Beat the eggs with the spices and seasonings.
• Warm the olive oil with the butter in a large roomy pan - over a moderate heat.
• When the butter has melted and the oil is sizzling, add the beaten eggs.
• Stir for 1 minute with a wooden spoon, then add the asparagus. Cook for a further 1 - 2 minutes, until the eggs are just set.
• Serve at once, sprinkled with pimenton, crusty bread and side dishes of olives, almonds and choritzo.

ASPARAGUS WITH LEMON-HERB SAUCE

Steps:

• Bring broth to boil in large pot. Add asparagus; cook until crisp-tender, about 4 minutes. Using tongs, transfer asparagus to large bowl of ice water. Reserve 1 cup broth in small bowl. Drain asparagus; pat dry. (Can be made 1 day ahead. Wrap asparagus in paper towels. Seal in plastic bag. Cover broth. Chill asparagus and broth.)
• Heat 1 tablespoon oil in medium nonstick skillet over medium heat. Add 1 cup green onions, shallots and sugar. Sauté until onions and shallots are tender, about 5 minutes. Add garlic; sauté 2 minutes. Stir in reserved 1 cup broth, 1 tablespoon oil, mustard, lemon juice, thyme and lemon peel. Simmer until slightly thickened and liquid is reduced to 1 1/4 cups, about 5 minutes. Season with salt and pepper. Cool to room temperature.
• Arrange asparagus on platter. Spoon sauce over. Sprinkle with remaining 1/4 cup green onions and bell peppers.

ASPARAGUS TAPAS AND RED PEPPER SAUCE

Steps:

• Coarsely chop red peppers.
• Cook peppers and garlic in oil over low heat 30 minutes.
• Puree mixture in food processor or blender.
• Add vinegar, basil, salt and pepper.
• Bring water to boil in skillet, add asparagus spears.
• Return water to boiling and simmer, covered about 5 minutes or until asparagus is crisp-tender.
• Drain.
• Spoon red pepper sauce on platter and arrange asparagus on sauce.
• Garnish with red pepper and basil, if desired.
• Serve with baguette.

SPANISH ASPARAGUS SALAD WITH ORANGE AND MANCHEGO CHEESE

Steps:

• In large pot of lightly salted boiling water blanch the asparagus spears until green, about 2-3 minutes but no longer. Immediately drain and rinse with cold water to halt the cooking process.
• Peel the oranges and cut up into bite-size segments. Save one half of one orange for juicing and zesting.
• In a non-reactive small bowl, combine the olive oil, vinegar, orange zest and 1 tablespoon of orange juice. Season with salt and pepper. Whisk together and set aside.
• In a large salad bowl combine the cooked asparagus, red onion, orange segments, tomatoes, and lettuce. Just before serving, pour the dressing over the salad and mix gently to coat.
• Add shaved manchego to each salad serving if desired.
• Serve with crusty bread.

TERIYAKI ASPARAGUS

Steps:

• Steam/cook asparagus until tender-crisp.
• Meanwhile, stir together almonds, olive oil, cider vinegar, teriyaki sauce, sugar, ginger, and pepper.
• Pour over the cooked asparagus and toss to coat well.
• Serve right away or chill for 1-2 hours and serve cold.