Spanish

Esparragos Trigueros a la Plancha (Pan-Seared Wild Asparagus)

Name: Esparragos Trigueros a la Plancha (Pan-Seared Wild Asparagus)
Total time: 15 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1.5 lb wild asparagus; 3 tbsp extra virgin olive oil; 2 garlic cloves; 1/2 tsp coarse salt

Javier @javier_v84

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.

15 min Easy Heart healthy Diabetic friendly Low sodium Low carb Vegetarian Vegan Halal Gluten free Dairy free Pescatarian

Ingredients

Serves

The quantities follow this count.

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.

Watch how to cook Esparragos Trigueros a la Plancha (Pan-Seared Wild Asparagus)

Someone making it start to finish, so you can see what the steps look like.

Espárragos Trigueros a la Plancha | Receta de Verduras 100% Sana ✅ Play the video

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.

Something to sip
- Ajoblanco (Chilled Malaga Almond and Garlic Soup)
  
  20 min
Something cool and fresh
- Boquerones en Vinagre (Vinegar-Cured Anchovies)
  
  15 min

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.

Every tracked allergen in Esparragos Trigueros a la Plancha (Pan-Seared Wild Asparagus)
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

Estimated, per serving

Calories: 130 kcal
Protein: 4 g
Carbs: 6 g
Fat: 10 g
Fiber: 3 g
Sugar: 3 g
Sodium: 280 mg
Saturated fat: 1 g

Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.

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.