Serious Eats: Recipes

Cook the Book: White Asparagus Salad

Today's Cook the Book recipe, excerpted from Wine Bar Food, calls for—gasp!—jarred asparagus. While that may seem strange given the current abundance of fresh spring produce, hear me out: these aren't any old canned vegetables. Jarred white asparagus is a Spanish delicacy, valued for its sweet-tart taste and smooth texture. In this traditional salad from Barcelona, the spears are dressed in a chunky sherry vinaigrette brightened with fresh peppers, briny capers, and chopped hard-boiled egg.

The best jarred asparagus comes from the northern region of Navarra, which is also known for its rosé wines. This dish would pair perfectly with a glass of pink.

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