EspáRragos A La Riojana (Asparagus Rioja Style) Recipe

Name: EspáRragos A La Riojana (Asparagus Rioja Style)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can asparagus approx 20 spears; 2 cloves garlic; salt; 1 onion small; 1 green pepper; 2 tablespoons olive oil; 1 egg; water; vinegar; tomato Fried

Servings: persons

1
Mince the onion, green pepper and garlic.
2
Into a bowl combine the previous ingredients, along with the oil, vinegar and salt.
3
Allow the mixture to rest for 15 minutes.
4
Meanwhile, poach the egg (boiling no longer than 5 minutes), allow the egg to cool and remove eggshell.
5
Then separate the white from the yolk and mince separately in small pieces.
6
In a large bowl, lay the tomato along the bottom to serve as a base, adding vinegar and the minced egg, separating in two parts, adding the asparagus last.
7
We can serve with cooked potatoes.

142

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 can asparagus approx 20 spears, 2 cloves garlic, salt, 1 onion small, and more.

Yes, EspáRragos A La Riojana (Asparagus Rioja Style) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

EspáRragos A La Riojana (Asparagus Rioja Style)

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