Ingredients: (4 servings)

Cooked and sliced beetroot (120 g)

Cooked and sliced potatoes (120 g)

Huétor Tájar wild asparagus in cut in halves (12 units)

Cubed avocado (120 gr)

Garlic oil mayonnaise (1 dl)

Anchovies in vinegar (8 units)

Anchovies with wild asparagus, beetroot, and garlic oil


Build layers using a mould (not essential). Once the mould, let cool for 1 hour for the shape to set.

To serve, lift the mould and garnish with garlic oil.

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