Espárragos a la Parrilla

Espárragos a la Parrilla

By
From
Andina
Serves
4
Photographer
David Loftus

Grilled Asparagus with Huancayo Sauce. When asparagus is in season, grilling is one of the most delicious ways to cook it – the charred flavours marry so well with Huancayo sauce. As you’re grilling, try not to let the nibs of the spears burn too much, and keep the whole asparagus al dente.

Ingredients

Quantity Ingredient
500g asparagus, woody stems snapped off
2 tablespoons olive oil
1 tablespoon cancha corn, roughly crushed, to serve
1 quantity Papa a la Huancaína, Huancayo sauce, to serve

Method

  1. Heat a griddle until it is too hot to hold your hand over. Wash the asparagus well, shake off the excess water, then drizzle with the olive oil. Place the asparagus spears on the griddle for 5–6 minutes, turning regularly, until just al dente and marked with deep char lines from the griddle. (You can also do this on a barbecue.)
  2. Serve the asparagus sprinkled with the crushed cancha corn and with the sauce poured over the top.
Tags:
Peru
Peruvian
Martin Morales
chef
restaurant
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