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The Wild Asparagus Hunters are Out and About

It´s that time of year. Cars parked in odd places, the solitary person - usually a man, popping up above a bank or from behind an olive tree. The hunters of the wild aparagus are here. The plentiful rain scattered with a day or two of sunshine has brought them out in droves. Some have their route, others instinctively know where to go. They appear, walking back to their cars, with a huge bundle of foot long green spears of asparagus. And off they go, probably not to be seen for another year - or another week if the rain continues. No matter how hard the shoots try and hide the older men hunt them down with stick in hand, to fob off the spiky old growth, and uncover the tender new stems of wild asparagus. Everyone has their favourite way of cooking them but the most common seems to be in a Tortilla - the thick Spanish potato omelette to which you can add anything that comes to hand - or is hunted down. My one or two shorter stem finds don´t come close to the experienced hunters catch. I...
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Salmorejo - Typical Dish from Cordoba

Not as famous as Gazpacho throughout the world maybe, but  in its birthplace, Cordoba Salmorejo is found on every menu throughout the city and is well deserving of the wider fame it´s now getting.

Salmorejo is a  dip not altogether unlike Gazpacho but a lot thicker and creamier and often served with bits of jamon and hard-boiled egg on the top. If it´s a dish you like then try it with some new twists at the new restaurant Salmorejeria Umami which has opened in the centre of Cordoba.

Foodies that like Salmorejo might not approve some of the 40 varieties on offer. The base of this dish is tomato juice, breadcrumbs, garlic and olive oil traditionally, but add squid ink, asparagus, chocolate or vanilla and many other interesting ingredients and you´ve a whole range of colours tastes and textures.

The Salmorejo range of tapas is from 1.20€ and the average is less than 5€ and the most expensive version that contains wild mushrooms and truffles is 10€.

Don´t worry if it isn´t your thing Salmorejo isn´t the only dish on offer and don´t be surprised if you find a Salmorejeria in different Spanish cities in the future as franchise are now on offer.

I´d love to go and sample, not 40 but, several variations at Salmorejeria Umani, another addition to  my want-to-do list.

Usually served very cold in summer this dish is another of the innovative ways the Spanish used their glut of tomatoes and stale bread with the ever present olive oil to create a tasty and healthy dip.



Image copyright Aceite Oliva




To make your own Salmorejo you need

Plum tomatoes
Garlic
Extra virgen olive oil
Eggs
Jamon
Salt

How to Prepare

For each kilo of tomatoes use one garlic clove, half a cup of olive oil and 1 teaspoon of salt.

First slice the tomatoes and remove the excess juice and liquidize all the ingredients together - chill well and added chopped egg and jamon to serve.


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