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Fresh Spanish Espárragos Trigueros Recipe Easy Garlic and Oil Side Dish

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A quick and simple Spanish recipe featuring wild green asparagus sautéed with garlic and olive oil, delivering a flavorful and tender-crisp side dish perfect for any occasion.

Ingredients

Scale
  • 1 pound (450 grams) espárragos trigueros (wild green asparagus), trimmed
  • 3–4 garlic cloves, thinly sliced
  • 3 tablespoons extra virgin olive oil
  • Sea salt, to taste
  • Freshly cracked black pepper, to taste
  • Lemon wedge, optional

Instructions

  1. Rinse the espárragos trigueros under cold water to remove any grit. Trim about 1 inch (2-3 cm) from the woody ends.
  2. Slice the garlic cloves thinly, aiming for even slices.
  3. Heat the olive oil in a skillet over medium heat. Once shimmering, add the garlic slices and cook gently until they just start to turn golden, about 1-2 minutes. Watch closely to avoid bitterness.
  4. Add the espárragos trigueros to the pan in a single layer if possible. Toss to coat evenly in the garlic oil. Season with sea salt and freshly cracked black pepper.
  5. Cook the asparagus until tender but still slightly crisp, about 5-7 minutes, stirring occasionally.
  6. Remove from heat and transfer to a serving plate. Optionally, squeeze a fresh lemon wedge over the asparagus before serving.

Notes

Use moderate heat to avoid burning the garlic. Do not overcrowd the pan to maintain asparagus crispness. Fresh garlic is recommended for best flavor. Adjust cooking time for thicker asparagus spears. Leftovers keep well refrigerated for up to 2 days and should be reheated gently in a skillet.

Nutrition

Keywords: espárragos trigueros, wild asparagus, garlic asparagus, Spanish side dish, easy asparagus recipe, garlic and oil asparagus, vegan asparagus recipe, gluten-free side dish

Find it online: https://shimmersnack.com/fresh-spanish-esp-a-rragos-trigueros-recipe-easy-garlic-and-oil-side-dish/