This is a very exciting recipe for me. It’s very straightforward but also very delicious. It’s the recipe from my good friend Antonia’s mum and the only thing I have done to it is bringing in some more precise measures, since the recipe would just say to use a bit of everything!
As usual, the whole thing starts with a ‘sofrito’ of onion, garlic and pepper. Later it adds the asparagus with some white wine. Since like myself, my friend is from Cadiz, I did, of course, use sherry wine, but another dry white wine will do the job too.
The standard rice in Spain would be a white round grain, which nicely absorbs the flavours in the water. At the time of making the dish, I didn’t have any at home, since it’s not that easy to get in the UK, so I used long grain rice, and it was still delicious.
Arroz con espárragos
- 1 white onion
- 3-4 garlic cloves
- 1 green pepper
- 2 medium-sized ripe tomatoes
- 5 tbs olive oil
- 500 g asparagus
- 1 tsp smoked paprika
- 1/2 glass dry white wine (ideally sherry wine)
- 1 cup round grain rice
Peel and finely chop the onion. Peel and roughly chop the garlic. Wash and finely chop the pepper and the tomatoes.
Place a pan over medium heat and add the olive oil. Then add the onion, garlic, pepper and tomatoes. Leave for 20-25 minutes, until all ingredients have softened well. Stir occasionally.
Meanwhile, wash the asparagus. Then take the hard end of the stalks of and chop the asparagus in about 4-5 pieces.
Take the pot of the heat, add the paprika and mix well. Then add the asparagus and the wine, place back onto the heat and fry for another 5-10 min until asparagus has softened.
Add the rice, mix well for one minute and then add the water. Bring to boil and leave on medium-low heat until rice is cooked. Stir occasionally.
Serve in a plate or bowl, if you wish, you can do so with some liquid remaining.