Granada - Asparagus Andalusian Style

Cazuela de Esparragos a la Andaluza - asparagus, Andalusian Style


  • 500 grams green asparagus
  • 3 tablespoons olive oil
  • 3 cloves garlic
  • 2 slices bread, crusts removed
  • 1/2 teaspoon paprika
  • salt and pepper
  • 2 tablespoons wine vinegar
  • 3 eggs
  • 4 tablespoons water


Cut the asparagus into 4-5 centimeter lengths. Cook them in boiling salted for 8 minutes and drain, reserving the liquid. Heat the oil in an earthenware cazuela. Fry the garlic and slices of bread until golden, then remove them from the pan. In the same oil, fry the drained asparagus. In a mortar or blender crush the fried garlic and bread with the paprika, salt and pepper. Dilute with 1 cup of the reserved liquid. Stir this mixture into the asparagus with the vinegar and cook another few minutes, adding additional liquid if the sauce is too thick. Beat the eggs with the water and a pinch of salt. Pour the eggs over the top of the asparagus in the cazuela and bake in a medium oven until the egg mixture is set, about 20 minutes.


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