Ingredients:
A good bunch of wild asparagus · A jar of pitted black olives · A tablespoon of capers · A clove of garlic · Olive oil.
Preparation:
· For the tapenade: Place the drained pitted black olives in a glass., the clove of garlic, a handful of capers and a splash of olive oil and crush with a food processor or mortar. With black olives from Aragon the concoction will be even better, and adding a couple of anchovies in oil the result will be even more spectacular.
· Remove the end of the stem from the asparagus (It is more woody and unpleasant in the mouth) and sauté them whole in a pan with a little olive oil. a few minutes, no more, the idea is that they are al dente.
· Serve the dish decorated as seen in the photo, or as the muse blows in our ears. Season with a little salt and a few Provençal herbs, what's going on that's not even painted. It is a simple recipe that serves as a starter for any meal!!
We will cook this simple recipe while we listen “There is no excuse” de Brother Prince Dixon.
ANTONIO HERNANDEZ. Head of kitchen PATA NEGRA RESTAURANT, Baron of Sant Petrillo, 3. T.963 890 954.
