Spain - Asparagus of Huétor Tájar
Spanish Gastronomy Days - Green Asparagus for Desserts
Not only is aspargaus nutrious it is also a very versatile vegetable, it can be eaten fresh, cooked and even made into jelly and ice cream! Green, good and flavoursome!
Granada maybe world renowed but one of its smaller neighbours is also making a big name for itself. Huétor Tájar like its produce is gaining a world-wide reputation too. This is fast becoming one of the most important growing area for asparagus in Europe.
Asparagus, a member of the Lily family, can in ideal conditions grow 20 -25 cm in 24 hours. Huétor Tájar in the plateau of the Sierra Nevada, watered by the meltwater from the snowy peaks must be ideal. The fields are harvested every day beginning early in the morning.
Each asparagus crown can send up shoots for about seven weeks in the spring, that’s the time to visit the local restaurants and sample enormous variety of traditional dishes including starters, main courses and yes -even desserts.
Asparagus is not only versatile but is also one of the most nutrionally well-balanced vegetables on the market, supplying a wide variety of nutrients including:
- Folic Acid
- Potassium
- Fiber
- Vitamins A, B6, C
- Thiamin
- Rutin
It is also suitable for low-fat and low salt diets as it contains no fat, no colesterol and it’s low in sodium.
Asparagus has long been gathered wild in the Iberian Peninsula, the early rains of spring see asparagus shoots being collected across the land. Writings in cookery books from the Moorish territory of Al-Andalus mention asparagus as a sort-after ingredient for many recipes, and today the tradition carries on.
Varieties of asparagus similar to the indigenous wild variety are now grown on a commercial scale, but the locals don't miss out. Originally grown for local consumption the crop now caters for a far wider market, for around seven weeks in spring bunches of fresh asparagus abound. But it doesn't end there, asparagus is bottled and canned locally - for year round enjoyment, and export.
The use of asparagus varies as its colour, from green to almost purple, these delicious stems have been used to create an entire three-course menú for the 1st Green Asparagus Gastronomy Days held this year on 4,5 & 6 April.
This menú was offered by the Cortijo de Tájar, Granada
Appetizers
- Fresh cheese and salmon toasts with asparagus jelly
- Assorted Fritters(croquettes, whitebait,quails eggs)
- Asparagus Dip with Jamon Iberico
- Asparagus Soup
First Course
- Lasagne with asparagus, jamon and sheep’s cheese
- Asparagus bake with salt cod fritters
- Lamb stew with asparagus
Main Course
- Grilled Squid filled with asparagus
- Asparagus tip surprise
- Rabbit thighs filled with liber and asparagus
Dessert
- Asparagus mousse with strawberry couli
- Pancake with asparagus jelly and vanilla ice cream
- Asparagus Ice cream
The menu was 32 Euros per person including wine, liquor, cafe and vat included.
Cortijo Tájar is a two-star hotel and the restaurant of 2-fork rating, the hotel is a short drive from Granada airport for more information on the accommodation or for next years Gastronomy Day see the Cortijo Tajar website.
