Spanish Asparagus Salad
16 spears fresh green asparagus, trimmed
- small amount for each plate
Sea salt and freshly ground black pepper
Blanch the asparagus in salted boiling water for a few minutes. Plunge into iced water to stop the cooking and keep the colour green.
Arrange the asparagus, tuna and piquillo pimientos on a serving platter and dress with the vinegar and oil. Season.
Serve warm or at room temperature.
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