Asparagus and Fresh Anchovies Escabeche
Escabeche de Espárrago con Boquerones
The combination of fresh anchovies and tender asparagus creates a delightful pairing in this dish.
Ingredients
Serves: 4 to 6
- ½ pound asparagus spears
- ¾ pound fresh anchovies cleaned and heads removed
- Kosher or sea salt
- All-purpose flour for dredging
- 2 tablespoons of olive oil
- ⅛ teaspoon of crumbled saffron threads
- Kosher or sea salt
- ⅓ cup of wine vinegar
- 2 tablespoons of olive oil
- 10 garlic cloves thinly sliced
- 10 peppercorns
- Peel of ½ orange orange zest only, cut into several pieces
- 1 bay leaf
Instructions
- Place the asparagus in a medium skillet with enough water to cover them.
- Add a pinch of salt and bring to a boil over high heat.
- Reduce the heat to low, cover, and simmer for 5 to 10 minutes until the asparagus are crisp-tender.
- Set aside.
- Meanwhile, heat at least ½ inch of oil in a medium skillet over medium-high heat (or use a deep fryer set at 360°F) until a cube of bread turns light brown in 60 seconds.
- Place the flour in a shallow bowl.
- Season both sides of each anchovy with salt, coat them with the flour, and carefully place them in the hot oil.
- Fry, turning once, until they turn golden, which should take about 5 minutes.
- Let them drain on paper towels.
- Set aside.
- In a mortar or a mini-processor, crush the saffron and then whisk in the salt, vinegar, and olive oil.
- Pour this mixture into a small saucepan and add the garlic, peppercorns, orange zest, bay leaf, and the cooked asparagus.
- Bring the mixture to a simmer over medium heat and cook just until well combined.
- Remove from the heat, cover, and let it sit for 15 to 30 minutes.
- Discard the bay leaf.
- Arrange the fried anchovies on a serving platter, pour the sauce around the anchovies, and serve.
Notes / Tips / Wine Advice:
Alternatively, you can refrigerate the anchovies and the sauce separately for at least 2 hours and serve it cold, pouring the sauce around the anchovies before serving.
Enjoy the flavors of this Asparagus and Fresh Anchovies Escabeche, whether served warm or cold, for a delectable culinary experience.
