White asparagus is such a delicacy in Spain. It’s a very regional product, coming from the Navarra region. It’s also a very seasonal vegetable, with only a few weeks available to buy it fresh from the markets all over Spain.
In this recipe I will be pairing the Spanish white asparagus with salmon for a special occasion tapa. This is a very elegant dish that combines the fantastic nutty, delicate flavour of the white asparagus with the elegance of the smoked salmon. Don’t cheap out in ingredients, as they are making the dish. The more high quality you go for, the more you will impress with this dish.
White asparagus from Navarra a vegetable that represents seasonal Spanish cooking. It’s grown under the soil, away from sunlight, which keeps it pale and gives it that soft, delicate flavour.
Compared to green asparagus, it’s much milder and less fibrous, which makes it perfect for simple preparations like this one. In Spain, it’s often served cold or at room temperature, dressed lightly or paired with cured meats or seafood, just like we’re doing here with smoked salmon.
Ingredients for the Spanish White Asparagus with Salmon Recipe
This is a recipe that requires a minimal list of ingredients, all of which are high quality. Together, they create a little bit of magic on the plate. The white asparagus is the star of the dish, and under no circumstances it would be the same if you replace it with green one. Pick a good quality smoked salmon, and not the cheapest trimmings. I like the Norwegian wild caught salmon. For the dressing you will need a high quality olive oil, Sherry vinegar, chives, salt and pepper.
How to Make Spanish White Asparagus with Salmon
Start by preparing the asparagus. Peel each spear just below the tip to remove any tough outer layer. Bring a pot of salted water to the boil and cook the asparagus until tender but still holding its shape.
While that’s cooking, mix together the olive oil, sherry vinegar, and chopped chives to make your dressing. Taste it and adjust with salt and pepper.
Once the asparagus is ready, transfer it straight into an ice bath. This stops the cooking and helps keep that perfect texture. When cooled, dry them gently.
Wrap each asparagus spear with a slice of smoked salmon and place them on a serving plate. Spoon the dressing over the top just before serving so everything stays fresh and vibrant.
Notes and Tips:
- Don’t skip peeling the asparagus. If out of season, good-quality jarred white asparagus works perfectly and is very commonly used in Spain.
- If your smoked salmon is particularly salty, go lighter on the seasoning in the dressing. You can also add a squeeze of lemon if you want a slightly fresher finish.
- Serve this dish slightly chilled or at room temperature for the best flavour.
Spanish White Asparagus with Salmon Recipe
Ingredients
- 4 white asparagus
- 100 gr smoked salmon
- 2 tbsp olive oil
- 1 tbsp sherry vinegar
- 1 tsp chopped chives
- salt and pepper to taste
Instructions
- Peel the asparagus gently from just below the tip using a vegetable peeler.
- Bring a pot of salted water to a boil and cook the asparagus until tender but still firm.
- Transfer the asparagus to an ice bath to stop the cooking process, then pat dry.
- In a small bowl, mix the olive oil, sherry vinegar, and chopped chives.
- Season the dressing with salt and black pepper to taste.
- Wrap each asparagus spear with a slice of smoked salmon.
- Arrange on a serving plate and drizzle with the dressing.
- Serve slightly chilled or at room temperature.
FAQ:
Is this served hot or cold?
Usually cold or at room temperature, which makes it perfect for warm days or as a make-ahead tapa.
Can I replace smoked salmon?
You can, but it will change the dish. Try it with anchovies or even thin slices of jamon for a different twist.
What occasion is this best for?
It’s ideal as a starter for a dinner party or as part of a tapas spread.
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