Spring in Spain brings a range of seasonal foods, and asparagus is one of the most eagerly awaited. Its season is short, usually running from mid-March to early June.
Although supermarkets sell imported asparagus all year round, asparagus fans say nothing compares with freshly harvested Spanish spears found in local markets during spring.
Across the country you can find several types of asparagus, each with its own flavour, texture and culinary use.
Espárrago blanco (white asparagus)
One of the best known varieties in Spain is white asparagus. It is strongly associated with Navarra, where it holds Denominación de Origen Navarra status.
Farmers grow white asparagus underground and cover the shoots with soil to keep out sunlight. Without light the spears do not produce chlorophyll, so they remain pale and develop a delicate flavour with a slightly creamy texture.
Cooks usually serve white asparagus simply with olive oil or mayonnaise. It also appears in salads and tapas. Many people also enjoy it preserved in jars, a speciality product from Navarra.
Espárrago verde (green asparagus)
Green asparagus is the variety most people recognise. These spears grow above the soil and develop their green colour through sunlight.
Green asparagus has a stronger flavour than white varieties and appears in many Spanish dishes. Cooks often grill it or add it to tortillas, revueltos (scrambled egg dishes), rice dishes and soups.
Most of Spain’s production comes from Andalusia, although farmers also grow it in Castilla-La Mancha, Extremadura, Aragon and Catalonia.
Espárrago triguero (wild asparagus)
One of Spain’s most distinctive varieties is espárrago triguero, often called wild asparagus. The name comes from the Spanish word trigo (wheat), because these thin shoots traditionally grew among cereal crops.
Trigueros are slimmer than cultivated asparagus and have a stronger, earthier flavour. They grow wild in many rural and woodland areas.
Locals often collect them in early spring.
Espárrago morado (purple asparagus)
Purple asparagus is less common but is becoming increasingly popular.
This variety contains natural pigments called anthocyanins, which give the spears their deep purple colour.
Purple asparagus tastes slightly sweeter than green asparagus. People often eat it raw in salads or cook it lightly to preserve its colour and flavour.
A vegetable with a long history
Asparagus has been part of Mediterranean cuisine for thousands of years. Ancient civilisations including the Ancient Egypt, Ancient Greece and Ancient Rome valued the plant for both its flavour and its medicinal uses.
The Romans are believed to have introduced cultivated asparagus to parts of the Iberian Peninsula. Over time it became a staple ingredient in Spanish cooking.
Around 85% of the vegetable is water, making it low in calories. It also provides fibre, vitamins A and C, and minerals such as magnesium, calcium and phosphorus. The vegetable is also known for its natural diuretic properties.
How to choose good asparagus
Freshness is the key when buying asparagus.
Look for firm stems and tightly closed tips. These signs usually indicate the spears were harvested recently.
At the beginning and end of the season the stalks can become tougher, so chefs often trim the woody ends before preparing them.
Simple ways to enjoy asparagus
Spanish cooking usually keeps asparagus preparations simple to highlight the flavour. Popular options include:
- Grilled with olive oil
- Added to omelettes or scrambled eggs
- Cooked in rice dishes
- Lightly steamed or sautéed
- Fried in olive oil with garlic
In parts of Catalonia, cooks traditionally grill asparagus and serve it with romesco sauce, a rich mixture of roasted peppers, nuts and olive oil.
