This recipe is from the south of Spain (Seville) and it is typically
mediterranean.
- 2 bunches wild asparagus
- 1 tablespoon white flour
- 1 slice of bread
- 2 garlic cloves
- white wine (optional)
- saffron
- white pepper
- cumin
- olive oil
- salt
Cook the aspargus in bunches.
Whilst they are cooking, fry the garlic cloves and the bread
in a frying pan with olive oil until they brown.
Then, drain them and place them into a mortar to crush them with
the saffron, the cumin, a tbs oil of that we used for frying and
a little of water to thin it down.
Brown the flour in the frying pan and slowly add water, wine
(optional) and the mix we have in the mortar and weŽll get a sauce.
Season it with salt and pepper and let it boil for some minutes.
When the aspargus is cooked, place it on a dish and cover with
the sauce.
