Chilli-pickled asparagus gildas

Name: Chilli-pickled asparagus gildas
Prep time: 10 min
Total time: 10 min
Yield: Makes 12
Cuisine: Spanish recipes
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

Portion size: Makes 12
Hands-on time 10 min, plus cooling time
Difficulty: easy

Dairy-free

Gluten-free

Pollyanna Coupland

Food producer, delicious.

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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!

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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

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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.