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Chilli-pickled asparagus gildas
- Published: 30 Apr 24
- Updated: 11 Jun 24
Said to be the first ever pintxo (the famous bar snacks of the Basque country in northern Spain), a gilda traditionally consists of an olive, anchovy fillet and guindilla (a pickled chilli pepper) threaded onto a small skewer and served with a glass of vermouth or cava. We’ve given it a seasonal British twist by swapping out the peppers for spicy pickled pieces of asparagus. Delightful!
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Ingredients
- 7-8 asparagus spears
- 4 tbsp sherry vinegar
- 2 tsp caster sugar
- Large pinch chilli flakes
- 24 large pitted green olives (we used gordal)
- 24 anchovy fillets in oil, plus a little of their oil to drizzle
Method
- Snap the woody ends off the asparagus, then cut each spear into 3cm pieces. Bring to a simmer in a small pan with the vinegar, sugar, chilli flakes, 3 tbsp water and a pinch of salt. Cook for 3 minutes, then leave to cool in the pickle liquor.
- Once the pickle has cooled, thread the skewers, beginning with an olive, then a folded anchovy, then a piece of asparagus. Repeat so each skewer has six pieces on it. Serve on a plate, drizzled with a little anchovy oil.
- Recipe from June 2024 Issue
Nutrition
- Calories
- 14kcals
- Fat
- 0.9g (0.2g saturated)
- Protein
- 1.2g
- Carbohydrates
- 0.1g (0.1g sugars)
- Fibre
- 0.5g
- Salt
- 0.8g
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