asparagus with cecina and vinaigrette

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Karlos Arguiñano knows how to prepare a fabulous recipe using hardly any time and with very little work. This time he has achieved it by wrapping some asparagus in cecina and adding a special vinaigrette with a touch.

Ingredients for 4 people

16 white asparagus (canned)

4 thin slices of jerky

1 tablespoon shelled pistachios (15 g)

1 tablespoon of dried cranberries (20 g)

1 tablespoon of freeze-dried strawberries (2 g)

Extra virgin olive oil




For the vinaigrette, put 100 ml of oil in a bowl and a couple of tablespoons of vinegar, and beat them with a manual whisk until they emulsify. Chop the pistachios and blueberries, and add them to the bowl. Also add the strawberries, mix gently and set aside.

Cut the slices of beef jerky in half lengthwise. Wrap 2 asparagus in each and serve 4 asparagus on each plate. Dress them with the vinaigrette and garnish the dishes with some parsley leaves.


Vinaigrettes give a lot of life to our dishes. Today we have used pistachios, blueberries and strawberries, but you can vary the ingredients depending on your tastes.

Collected by Cookingtom

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