We are in the asparagus season, a vegetable that is gaining a lot of presence in kitchens and that we have already incorporated into our family menus. We know of three varieties, the whites that we usually consume canned and that have achieved a great value, even with Designation of Origin; the green ones in their two forms, asparagus or wild, the green ones, thicker than the asparagus that are cultivated practically in an artisanal way; and the purple ones that are less well known.
We will prepare our recipe using industrially produced green asparagus, which in recent years has had a strong increase in cultivated area. Our country occupies the fourth position in this production behind China, Peru and the United States. The map of the geographical distribution of green asparagus cultivation shows the areas where production is concentrated, generally in favorable soils and climate, with the southern regions being the ones that present great adaptability for its development. An example can be found in the Vega de Granada, with a significant number of farms grouped into cooperatives to provide a better outlet for marketing.
The nutritional value of asparagus is recognized as a source of health for our body, as it contains a large amount of vitamins and minerals, promotes intestinal transit, has antioxidant effects and is also used in medicinal treatments.
The second component of our recipe is a traveling fish known as the king of the rivers and we believe that this name is deserved, since its presence, its color, flavor and the texture of its meat, as well as its nutritional properties give it a very main in our menus. Like asparagus, it has become an increasingly consumed product.
On the Cantabrian coasts, in the fresh waters of the Asturian rivers, even today, it gives us its presence and so that it lasts, its fishing is regulated with annual bans that limit its capture.
On the Atlantic coast, some countries already cultivate them in freshwater pools to take them later to marine farms, thus complying with legislation based on environmental and sustainability policies. Asparagus and salmon, ‘haute cuisine’ products, give our dish a very good combination in the final result of a healthy and very appetizing recipe.
Ingredients for 6 people
- 500g green asparagus
- 600g of salmon
- 1 white or Figueres onion
- 1 stick of celery
- 3 eggs
- 250-300 ml of heavy cream
- virgin olive oil
- Ground white pepper
- Grated cheese to taste
Finely chop the onion and pass it through the paella for about 2-3 minutes. We add the cut celery also very small.
Cut the asparagus julienne style and add them to the onion, frying them until they are soft.
Cut the salmon into cubes that are not too small, pass it through the paella for 2 minutes, since it will end up cooking in the oven, and add it to the asparagus.
Line a tray with baking paper and distribute the mixture that we have prepared. In a bowl, beat the eggs together with the milk cream, season with a little salt and pepper. Bake at 180 degrees until checking that the cake is done.
Once we take it out of the oven and while it is still hot, add the grated cheese.
An easy to prepare, nutritious and very tasty recipe that we can prepare in a very short time and that can be enjoyed as a main meal. Accompanied by mashed potatoes or tomato sauce, it is very complete.
ENJOY YOUR MEAL!