Espárragos a la riojana (Asparagus Rioja style)
By: Pilar
Published: Monday, April 27, 2015 - 2:18pm

Ingredients




1 can asparagus (approx 20 spears)
2 cloves garlic
Salt
1 small onion
1 green pepper
2 tablespoons olive oil
1 egg
Water
Vinegar
Fried tomato

Preparation

1 Mince the onion, green pepper and garlic. 2 Into a bowl combine the previous ingredients, along with the oil, vinegar and salt. 3 Allow the mixture to rest for 15 minutes. 4 Meanwhile, poach the egg (boiling no longer than 5 minutes), allow the egg to cool and remove eggshell. 5 Then separate the white from the yolk and mince separately in small pieces. 6 In a large bowl, lay the tomato along the bottom to serve as a base, adding vinegar and the minced egg, separating in two parts, adding the asparagus last. 7 We can serve with cooked potatoes.

About

With this recipe you can prepare excellent Riojana Asparagus served with a homemade tomato sauce.