Espàrrec (asparagus) was prized by both the Romans and the ancient Greeks, and no wonder; it’s easy to prepare, packed with nutrients and works well in all manner of dishes. The season, while longer here than in the UK, is quite brief; but from March to July it’s available in most supermarkets. Asparagus rapidly loses flavor and tenderness once picked, so it should ideally be bought from a farmer’s market and eaten the same day—but if that isn’t possible, store it in the fridge with a damp paper towel wrapped around the bottom of the stalks.
This side dish of asparagus and peas (pèsols) is easy to prepare and, when paired with local sardines and a Priorat red wine, makes for a delicious, healthy and simple meal.
INGREDIENTS
- 3 bundles asparagus
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 medium-sized ripe tomatoes, peeled and grated
- 4 bay leaves
- 500 g fresh, shelled peas
- 1 teaspoon flour
- salt and pepper
For the picada:
- 4 small cloves garlic
- 4 toasted almonds
- 1 piece of toasted bread
- 1 sprig flat and finely-chopped parsley
METHOD
- Cut and discard the tough, woody ends of the asparagus (the amount can vary considerably), then saute briefly in oilve oil until they are tender crisp.
- Next make the sofregit, or Catalan tomato sauce. Heat the olive oil in a sauce pan on medium heat and add the onion, cooking until translucent.
- Add the tomato and bay leaves to the pan and cook for five minutes. Turn the heat down and add the peas and cook until peas are tender—about 5 to 10 minutes.
- In the meantime, prepare the picada. With a mortar and pestle (or a food processor) grind together first the garlic, then the almonds and finally the bread and parsley. Add one or two tablespoons of water to dilute and bind the picada.
- When the peas are nearly done, add the flour, salt, pepper, the picada and a bit of water if needed. Stir, cover and cook for 5-10 minutes. Add sauteed asparagus and cover until asparagus is heated through, about two minutes.