Spanish
Esparragos Trigueros a la Plancha (Pan-Seared Wild Asparagus)
Esparragos Trigueros a la Plancha (Pan-Seared Wild Asparagus) is Spanish home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre and the cooked vegetable. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
- 1.5 lb wild asparagus
- 3 tbsp extra virgin olive oil
- 2 garlic cloves
- 1/2 tsp coarse salt
How to cook it
- Snap off the tough woody ends of the asparagus stalks where they naturally break.
- Heat the olive oil in a wide skillet or griddle over medium high heat and add the whole peeled garlic cloves to flavor the oil, cooking for 1 minute until fragrant.
- Lay the asparagus in the hot pan in a single layer and cook for 6 to 8 minutes, turning occasionally, until charred in spots and tender.
- Season with the coarse salt.
- Serve immediately while hot, alongside bread or a fried egg; a quick spring plate that shows up on ordinary tables the moment wild asparagus is in season.
Serve it with
A Spanish dinner is a plate rather than a single dish. These are the courses that normally sit beside Esparragos Trigueros a la Plancha (Pan-Seared Wild Asparagus), read from the same composition Dinejot builds a real meal from.
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Something to sip
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Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand. Esparragos Trigueros a la Plancha (Pan-Seared Wild Asparagus) carries none of them. That is a checked answer rather than an ingredient list nobody read.
| Allergen | In this dish |
|---|---|
| Peanuts | No |
| Tree nuts | No |
| Dairy | No |
| Gluten | No |
| Shellfish | No |
| Eggs | No |
| Soy | No |
| Fish | No |
| Sesame | No |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Light
- Protein
- Low
- Food groups it covers
- Vegetables
- How this was set
- Hand audited
When to cook it
Esparragos Trigueros a la Plancha (Pan-Seared Wild Asparagus) takes about 15 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at lunch and dinner. It is at its best in spring, which is when what goes into it is worth buying.
Watch someone make it
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More to cook
Cooked from the same things
Other dishes built on asparagus and garlic.
From the same kitchens
More cooking from Spain.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.