Ingredients
- 10 pieces of fresh asparagus
- 3 tablespoons of Mexican beans
- 3 tablespoons of dried tomatoes
- 4-5 sprigs of parsley
- 4-5 cloves of pickled garlic
- Salt
- Lemon
- Olive oil
Instructions
Wash the asparagus, cut off the thick stalks (you can set them aside to make soup) and put them in a deep pot, then add a dessertspoon of salt and boil for 15 minutes. To prevent the boiled asparagus from losing their vibrant color, strain them into ice water prepared in a separate bowl. On the other side, mix the Mexican beans and dried tomatoes in a deep bowl. Chop and add the parsley and the pickled garlic cloves. Mix it all together. Place it on a serving plate. Place the asparagus cut into finger length pieces on top. Mix the salt, lemon juice and extra virgin olive oil. Drizzle it all over and serve.
