This is a traditional dish that was made with wild asparagus that were collected in wheat fields, hence its name. Today, we can find wild asparagus next to trees or on roadsides. But, for those of us who live in the city, it is easier for us to enjoy cultivated green asparagus and we can consume them throughout the year.
The wild ones are thin and the greens are thicker and with either one this dish is great.
- A pair of bunches of asparagus
- Two slices of bread
- A garlic clove
- A heaping teaspoon of cumin
- Some flour
- One teaspoon of paprika
- Two eggs
The asparagus is cooked with water and salt. We do not overcook them, we must leave them al dente. The time will depend on the thickness of the asparagus. We prick them with a fork to check if they are in their point and we remove them from the water so that they do not pass. We reserve them together with part of the water in which we have cooked them.
We fry the two slices of bread in plenty of olive oil, crush them and reserve.
Chop the onion and poach it in a saucepan, add a tip of a wooden flour spoon, let it brown so that it does not taste like raw flour. We add a teaspoon of sweet paprika and a little water in which we have cooked the asparagus.
Crush the garlic and cumin and put all the ingredients together in the saucepan and let it boil.
We test and rectify salt.
Just before serving, two beaten eggs are added.
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