Traditional and modern asparagus spinach

According to the dictionary of the RAE, asparagus is to take asparagus or fire someone with anger.

However, there is a third meaning not recognized by the Academy that has nothing to do with that plant, and that could mean "sauté" or "stew".

It is the one that applies to asparagus spinach -pronounced “asparagus”-, one of the great classics of Jaén cuisine.

In this dish, spinach is seasoned with a garlic mash, chorizo ​​peppers, and pan-fried, cumin, and vinegar, then optionally topped with eggs.

Today we bring them to you in two versions: the traditional one, cooked by Ángela León Gómez, from the La Alcuza restaurant in Pegalajar, and a more modern one by her son, Juanjo Mesa León, chef at the Radis restaurant in Jaén-Jaén.

ÁNGELA LEÓN'S TRADITIONAL ASPARAGUE SPINACH

Time:

20 minutes

Difficulty:

easy

Ingredients

For 2 persons

• About 300 g of spinach

• 2 beaten eggs

• 2 garlic cloves

• About 100 g of bread cut into cubes

• 1 chorizo ​​pepper

• 100 ml of vegetable broth

• 1 tablespoon sherry vinegar

• 1 teaspoon ground cumin

• Olive oil

• Salt

Instructions

SPINACH ASPARAGUE FROM JUANJO MESA LEÓN

Time:

40 minutes

Difficulty:

One miajilla more than the traditional ones

Ingredients

For 2 persons

• About 200 g of spinach

• 8 shrimps

• 2 garlic cloves

• About 100 g of bread

• 1 chorizo ​​pepper

• 300 ml of vegetable broth

• 2 tablespoons of sherry vinegar

• 1 teaspoon ground cumin

• 6 g soy lecithin

• Olive oil

• Salt

peanut praline

• 2 tablespoons of peanut butter

• Vegetables soup

Instructions

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