Asparagus á la Colegiala
Origin: Buenos Aires
Source: Maria Lopes Beneditto, 1890
Ingredients
- asparagus (espárragos)
- salt
- vinegar
- oil
- pepper
- cream purée (puré á la crema)
Instructions
- Boil the asparagus lightly in salted water, without overcooking.
- Tie them in small portion-size bundles.
- Cure them for two hours in a beaten marinade of vinegar and oil seasoned with salt and pepper.
- At serving, transfer them onto a dish of cream purée.