Espárragos Blancos en Aceite y Vinagre (White Asparagus in Oil and Vinegar)

Lisa & Toiny Sierra adapted by Michael McCabe

Servings: 8

Preparation Time: 10 minutes

Notes:

White asparagus is very delicate in texture and flavor. Asparagus is planted and covered with dirt, so the shoots retain their white color. This requires quite a bit of manual labor to harvest and so the price of the canned white asparagus is quite a bit higher than the fresh green type you see in the produce markets. Since these spears have never been touched by sunlight, they are very soft and tender. Spaniards consider white asaparagus a delicacy and they absolutely devour it whenever it is served.

One can of thick white asparagus contains about 6-8 spears. Most people will eat 2 spears.

Cuisine: Spanish

Categories: Antipasti/Tapas, Salad, Salad Dressing, Vegan, Vegetable

Source: spanishfood.about.com

Copyright: 2008

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Software

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2 (8.8-ounce) cans [drained weight] white asparagus

1/2 cup extra-virgin olive oil

1/4 cup sherry vinegar

"to taste" kosher salt

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Hardware

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large plate or platter

bowl

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Open can, drain and arrange asparagus spears on a large plate or platter.

Mix oil and vinegar in a bowl. Add salt to taste. Gently pour dressing over asparagus and serve!

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