Este
plato es muy típico en la zona noroeste de España. Debe
ser preparado un mes antes para que las castañas adquieran
más sabor. Se conservan en tarros herméticamente cerrados.
Se deben almacenar en lugares frescos y sin luz para conservar
todo su color y sabor.
Ingredients
1
kg (2.2 lbs.) fresh cooked asparagus or 2 cans asparagus
For
the vinaigrette:
12
tbspns olive oil
4
tbspns vinegar
1
boiled egg
1
small onion
2
tbspns capers
1
gerkin
Salt
and parseley
Preparation Asparagus is available pre-cooked
in cans or jars. If fresh, they should be boiled in water and salt
for 30 to 40 minutes (depending on thickness), making sure to keep
the tips together so they don't fall apart. After cooking, drain and
arrange on a serving dish.
Vinaigrette
Combine vinegar and salt in a mixing bowl. Stir well with a fork.
Gradually add oil, stirring constantly to keep sauce evenly mixed.
Before serving, add boiled egg, onion, pickle and parsley, all finely
chopped. Lastly, add capers. Mix all the ingredients and serve in
a sauce dish.
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