Spaghetti with wild asparagus and red shrimps

As you will have noticed, we are great lovers of vegetables, and at this time of year we use lots of wild asparagus in our plates. This plate is ridiculously easy to prepare and very tasty. While cooking pasta, you can make a sauté with the asparagus and the red shrimps (the best are from Huelva). when you finish both, put them together with olive oil, et voilá!

Ingredients:

  • Pasta (or noodles)
  • Wild asparagus
  • Red shrimps
  • Olive oil
  • Salt
  • pepper (optional)

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Wild asparagus spaghetti with poached eggs, manchego, garlic and almonds

Today we where on the mood for having an original and easy making dinner, almost like every evening. We wanted to try vegetable spaghetti, and so we took some wild asparagus and make fine strips with them. Just that! Then, we toasted a little bit some almonds, added very fine pieces of manchego cheese (best cheese in the world), and just a little bit of chopped garlic. Meanwhile, we poached some eggs (easy and healthy way of eating eggs if you try this technique). To finish, we season everything with olive oil, vinegar cream, parsley, salt and pepper.

  • Wild asparagus
  • Eggs
  • Manchego cheese (best choice)
  • Garlic
  • Almonds
  • Parsley
  • Olive oil
  • Vinegar cram
  • Salt & pepper

Quail eggs with stuffed mushrooms

This plate may seem difficult to make, but its more easy than you think. First of all, you have to clean and prepare the top of each mushroom, and cook them all; at the same time, you can prepare whatever you are thinking about to fill them. We chopped the rest of the mushrooms and cooked them with onion and parsley. Then, the only thing you have to do is fill the mushrooms, and add the tiny fried quail eggs. Be careful when you open these eggs; they are extremely delicate, so you wont need to break them hard.

INGREDIENTS

  • Quail eggs
  • Mushrooms
  • Onion
  • Parsyl
  • Salt
  • Olive oil
  • Bread (to help you eating the eggs)

Couscous with artichokes, mushrooms and raisins

This is an incredibly easy dish to prepare. We discovered some really beautiful artichokes from Tudela, Navarra, at the market, and the idea come to us; could artichokes fit with couscous? The answer was ohh yeah!!

We just cleaned the artichokes and boiled them. Then, we made the couscous (the most easy and fast thing to cook in the world, better than pasta!) and we decided to add some mushrooms we’ve cooked before and raisins. If you already have tasted couscous, you may now that you can add anything with it. It’s magic!

INGREDIENTS:

  • Couscous
  • Artichokes
  • Mushrooms
  • Raisins
  • Salt
  • Butter
  • Oil
  • Rosemary (opcional)