Asparagus with Oil and Vinegar
Origin: Madrid, Spain
Source: Anonymous, 1920
Ingredients
- Fresh asparagus
- Water
- Salt
- Olive oil
- Vinegar
Instructions
- Clean the asparagus and remove the tough lower portions. Gather them into bundles (macitos). Bring salted water to a boil and cook the bundles whole until tender. Drain and serve the asparagus bundles intact, dressed with olive oil and vinegar.