Chilli-pickled asparagus gildas
- Portion size: Makes 12
- Hands-on time 10 min, plus cooling time
- Difficulty: easy
Said to be the first ever pintxo (the famous bar snacks of the Basque country in northern Spain), a gilda traditionally consists of an olive, anchovy fillet and guindilla (a pickled chilli pepper) threaded onto a small skewer and served with a glass of vermouth or cava. We’ve given it a seasonal British twist by swapping out the peppers for spicy pickled pieces of asparagus. Delightful!
Join Extradelicious to unlock Cook Mode
Ingredients
- 7-8 asparagus spears
- 4 tbsp sherry vinegar
- 2 tsp caster sugar
- Large pinch chilli flakes
- 24 large pitted green olives (we used gordal)
- 24 anchovy fillets in oil, plus a little of their oil to drizzle
Join Extradelicious to unlock Cook Mode
Method
- Snap the woody ends off the asparagus, then cut each spear into 3cm pieces. Bring to a simmer in a small pan with the vinegar, sugar, chilli flakes, 3 tbsp water and a pinch of salt. Cook for 3 minutes, then leave to cool in the pickle liquor.
- Once the pickle has cooled, thread the skewers, beginning with an olive, then a folded anchovy, then a piece of asparagus. Repeat so each skewer has six pieces on it. Serve on a plate, drizzled with a little anchovy oil.
Nutrition
- 14kcals Calories
- 0.9g (0.2g saturated) Fat
- 1.2g Protein
- 0.1g (0.1g sugars) Carbs
- 0.5g Fibre
- 0.8g Salt
Leave a comment, question or tip