Skip to main content

Wild Asparagus time in Mallorca








Wild asparagus or “Ttrigueros” as they are known here in Spain, grow all over the Island of Mallorca in March and April. 

The locals spend hours scouring the fields and roadsides filling their baskets with them. 
Growing wild throughout the Mediterranean, the Romans are believed to have been the first to domesticate asparagus. After the fall of the Roman Empire, asparagus was cultivated in their monastery gardens, along with medicinal herbs. Cultivated for more the 2000 years, asparagus will grow wherever it can find a good footing. Wild Asparagus loves secluded hedgerows and undisturbed country roads.
When choosing asparagus, look for firm, brightly- coloured spears with tight, crisp tips. (Very large stalks tend to come from older plants and can be tough.). If the stalks bend without breaking it’s a good sign that they have definitely seen better days. Asparagus is usually boiled or steamed, but can be grilled or roasted for a different, slightly nutty flavour. There is a special asparagus pan (useful but not necessary) that allows the spears to stand upright in boiling water, while the steam gently cooks the more delicate tips. But you can cook them simply in a large pan of boiling water, cover and boil anywhere from 3-6 minutes – this will depend on the size and freshness of the spears. (450g should be enough for 2 people.).

Saffron “Brandada” with Chorizo and Wild Asparagus

Ingredients: serves 8

16 very fine slices of Chorizo “Iberico”
16-20 cooked asparagus tips

Saffron “brandada”
1 kl salt cod (de-salted)
500g mashed potatoes
500ml milk
A pinch of saffron
2 cloves of garlic
150ml olive oil
½ onion studded with 2 cloves
A pinch of nutmeg
A pinch of cayenne pepper
Juice of 1 lemon

Place the salt cod in a saucepan and cover with the milk. Add the onion and saffron; bring slowly to the boil. Remove from the heat and leave to infuse for 10 minutes.
Remove the cod and add to mashed potatoes. Add olive oil, nutmeg, cayenne pepper, lemon juice and 200ml of the milk to form a light puree. Season to taste. Divide the “Brandada” between individual earthenware dishes; add 2 slices of chorizo and 2 or 3 asparagus tips.

Bake in a hot oven for 6-8 minutes and serve.

Roasted Cod in a Pine Nut-Manchego Crust  with a light Wild Asparagus-yogurt soup

Ingredients: Serves 4

4 fillets of cod
30g pine nuts, lightly toasted
50g freshly grated manchego cheese
6 fresh basil leaves
1 clove garlic
2 Tbsp olive oil
Salt to taste

Preheat the oven to 425ºF (220ºC).

Combine the pine nuts, Manchego cheese, basil, garlic and olive oil in a food processor to form a thick paste. Place the cod fillets on a light oiled baking sheet and season with salt. Pat the pine nut mixture onto the cod fillets, pressing lightly to make it adhere.

Bake in the middle of the oven for 8 minutes, until the fish is opaque all the way through.

Wild Asparagus and natural yogurt soup

Ingredients: serves 4

2 bunches of wild asparagus, chopped
500ml fish stock
1 large potato, peeled and chopped
1 medium onion, peeled and chopped
200ml milk
2 tbsp plain low fat yogurt

Place the chopped asparagus, potato and onion in a large saucepan and cover with the fish stock. Bring to the boil and cook for 10-15 minutes and add the milk.

Place in a food processor and blend to a fine puree. Pass through a fine sieve; add the natural yogurt and season to taste.


  1. Just an fyi for you next time just put them in the oven! I dont fry anything anymore everything that is supposed to be fried gets baked and I actually like it better and its so much healthier for you...Just thought I would share that tip with you.....
    apps best free e-mail with love
    e-mail with love online 2018
    koi Nhật

  2. Just an fyi for you next time just put them in the oven! I dont fry anything anymore everything that is supposed to be fried gets baked and I actually like it better and its so much healthier for you...Just thought I would share that tip with you.....

    Create Discount master

    Product discount app

  3. Pretty good post. I just stumbled upon your blog and wanted to say that I have really enjoyed reading your blog posts
    sale notification app recent sales notification popup

  4. ,, autoketing
    Actually many thanks! Much obliged. Great report post. Hold writing. A round of applause for your post. Thanks Again. Really Cool.

  5. This blog is so nice to me. I will keep on coming here again and again. Visit my link as well
    Discount master app 2018, Product discount app, autoketing

  6. This was the smartest written content I have checked; I was kind of impressed with this website
    Free shipping bar APP, App Shipping Bar Master 2018, autoketing

  7. Great write-up. I am a big believer in commenting on blogs to inform the blog writers know that they’ve added something worthwhile to the world wide web
    currency converter app download , currency converter app for you , autoketing


Post a Comment

Popular posts from this blog

Turn the other cheek

At our restaurant, we love to slow cook delicious, tender beef cheeks until they practically melt in your mouth. They are consistently popular with our guests; especially during the winter months when there is a little chill in the air. I would argue that stewing and braising are the quintessence of good home cooking. Rich comfort food with robust flavours in the shape of pot roasts, casseroles, hot pots and stews, cooked slowly to create memorable dishes that are not only delicious but also economical.
There is a myth that slow cooking is a lot of bother and takes too much time. The reality is that braising can be quick and easy to produce, leaving you time to get on with other things while the meat is cooking and tempting you with all those fabulous aromas that float around the kitchen.

Fusion or confusion?

--> I spent a little time in the company of Silvia Anglada recently.
Her restaurant, Es Tast de na Silvia is the certified epicentre of Slow Food in the Balearic Islands, located in Cuitadella (Menorca). As I watched her cooking and explaining her philosophy, I soon realised that Silvia is incredibly passionate about the food we eat, where it comes from and how it is grown. She has been at the forefront of the slow food movement in Spain over the last few years and her restaurant promotes the use of locally produced, seasonal, biodynamic foods. She believes deeply in a reconnection with the lost rhythms of nature, the traditions of the past and working the land. She also believes in producing and eating great, local food in a relaxed, sociable way and wastes absolutely nothing from any of her ingredients in the kitchen…her delicious dessert was flavoured with juice from the “inedible” skins of broad beans!

How to make the Perfect chocolate brownie

Dark chocolate Brownie Ingredients. 200g unsalted butter
 200g dark chocolate 250g light brown sugar 50g peeled almonds, chopped 80g cocoa powder, sifted
 65g plain flour, sifted
 1 teaspoon baking powder
 4 large free-range eggs Zest of 1 orange
 Preheat the oven to 190°C Prepare an 18cm square, deep tin by lining with nonstick baking paper. Melt the chocolate & butter together in a bowl. Mix the eggs and sugar in a food processor. Slowly add the almonds, orange zest, baking powder, flour and cocoa.
Finally add the melted chocolate, transfer mixture to the prepared tin and bake for 30 minutes. When cooked, leave to cool in the tin, before cutting into 12 bite-sized squares.