Like a long-awaited friend who returns once a year and stays for a short time.
This is the
asparagus of Navarra with PGI
(Protected Geographical Indication).
A short season product, which is only given in April and May.
It is a white and tender stem, coming from the asparagus - a plant that has a productive cycle of about six, seven years, although it does not enter into production until the third - that is grown in
Navarra, Aragón and La Rioja
.
Asparagus usually begin to be harvested at night and finish harvesting with the first light of day, always at hand.
White in color, smooth in texture, little or
not at all fibrous
and with a
mild bitter taste
, it has many nutritional properties that make it a healthy food.
They are usually collected at night.
Let's go there.
It is high in vitamins B1, B2 and B3 and also vitamin E, an
antioxidant
with a key role in the development and maintenance of the nervous system and that helps to strengthen the immune system.
It is rich in fiber and
asparagine
, a substance that enhances the diuretic effect of asparagus and is an ally in the fight against
fluid retention and hypertension
.
Healthy
attributes are
not lacking, and even less gastronomic.
And if not, take a tour of one of the 23 Madrid restaurants that participate in the
Navarra Asparagus Route
, where our
white friend
with IGP will be the star, for a month and a half, of traditional or creative elaborations.
With cured double chin, in A'Barra.
Like the ones
Aurelio Morales
serves
in the recently reopened Cebo.
The chef from Madrid is committed to two imaginative recipes that show his knowledge of the
product and the technique
: grilled hake cococha and asparagus with white curry and egg and fresh white asparagus bonbon and white usuzukuri.
And not two, but three dishes has been prepared by
Javier Aparicio
, all woven together with this
fresh spring vegetable
.
Of course, one for each of its restaurants: white asparagus tartare, pine nuts, monkfish foam and
trout roe
in Salino;
Roasted white asparagus with
miso
, black pepper and chickweed at La Raquetista and white with cordovan
salmorejo
and Iberian ham at Cachivache.
Roasted with miso, black pepper and chickweed, at La Raquetista.
Also faithful to what the season marks and the Iberian pig, you already know "Joselito Universe", in A'Barra they propose
halberd
smoked asparagus
with Joselito dewlap
and hollandaise sauce and LC white asparagus curd.
While in his older brother, Albora, you choose to serve them
with pancetta and
Dutch
.
If there is a house where they live for and for the season, that is Dantxari, run for 20 years by the Medina brothers and specialized in Basque-Navarre cuisine.
His
asparagus
proposal
: cooked and
with cava muslin
.
Grilled with roasted pepper and basil mousse, in Méndez.
From the Argüelles neighborhood to Salamanca. At La Bien Aparecida - the flagship of the Cañadío Group -
José Manuel de Dios
serves them with
bird sabayon
and licorice. And we are not leaving this neighborhood. At La Paloma, a classic dining room whose reins are run by Segundo Alonso (kitchen) and Mariano Ávila (dining room), they bet on two recipes: cooked with
truffle butter
and fried radish and grilled with
ham fat mayonnaise
and fried ham.
If you are a fan of
exotic proposals
, the UMO restaurant is your thing.
Faithful to its Spanish-Japanese fusion cuisine, it prepares a recipe where the national and the Japanese come together: cooked and marked asparagus on the grill, with cauliflower puree,
Galician hedgehog in sashimi
, black garlic praline, Arbequina olive oil and mint Japanese or shisho.
With foam of idiazábal, liquorice, lemon balm and stems of red chard, in Èter.
In addition, there are traditional and more minimalist proposals, such as De La Riva (cooked and with mayonnaise), La Manduca de Azagra (cooked), Las Reses (cooked and grilled) and
La Favorita
(cooked, with olive oil and chives. ).
In La Huerta de Tudela they are served cooked and with green olive mayonnaise and anchovy and radish sprouts and in El Castizo de Velázquez and in La Fonda Lironda they also cook them, but sous-vide, and accompany them with Arbequina mayonnaise.
For less than a month, the chef Álex Marugán office has been his new Tres por Cuatro, in a larger place than the secluded one he had in the Torrijos Market until January.
Attached to the season, participate in this route with some toasted asparagus with
butter and toasted velouté
of the same asparagus.
With bacon and hollandaise, in Álbora.
More names and more recipes.
In Méndez
, a dining room specializing in seafood and seafood cuisine, they choose to cook and grill them, accompanied by roasted pepper and
basil mousse
.
For their part, the very young brothers Sergio and Mario Tofe and their restaurant in Legazpi -Èter- join the route with the asparagus dish with idiazábal foam, liquorice, lemon balm and
red chard stems
.
In Arima, a house located on the gastronomic Calle de Ponzano and whose main lines are pintxos, cocktails, vermouth and seasonal dishes of Basque cuisine, they opt for
noisette
asparagus
.
The two food houses of Pedro and Luis García de la Navarra,
Vinoteca García de la Navarra
and
La Taberna de Pedro
, whose dishes are in preparation,
close the payroll
.
And, if you want to consume them fresh at home, know that you can already find them in the market.
With cauliflower puree, Galician hedgehog in sashimi and black garlic praline, in UMO.
According to the criteria of The Trust Project
Know more
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GastronomyThree new restaurants that will give a lot of play this spring
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