Name: Asparagus with pine nut and cumin sauce (Espárragos con salsa de piñones y comino)
Yield: Serves 4 to 6
Cuisine: Spanish
Ingredients: 1 teaspoon freshly ground sea/rock salt; 1 teaspoon sherry vinegar; Freshly ground black pepper; 2¼ lb (1 kg) fresh green asparagus, ends trimmed; Scant ½ cup (100 ml) extra virgin olive oil, plus more for frying and seasoning; 1 large ripe plum tomato; 1 large bulb of garlic; 1¾ cups (9 oz/250 g) Spanish pine nuts; 1 tablespoon freshly, coarsely ground cumin seeds

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Andaluz

By Fiona Dunlop

Published 2023

About

In spring and early summer, Andalucía abounds in fresh asparagus—whether the spindly wild variety foraged by villagers or sold at markets, or the farmed version. Clive’s thick sauce makes an unusual alternative to a vinaigrette dip.