Ingredients: (4 servings)

1 bunch of 2kg of Huétor Tájar thin wild asparagus (4-8 mm)

Extra virgin olive oil


Wheat flour

Raincoats from Huétor Tájar fried in olive oil


Separate the asparagus tips (4-8 mm), cut into 3 cm pieces, boil for 2-3 minutes with salt.

Next, drain, flour, and fry in extra virgin olive oil at high heat and then they will be ready to serve.

Just like sea raincoats, they are best enjoyed hot.

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