Chilli-pickled asparagus gildas

Chilli-pickled asparagus gildas

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!

Chilli-pickled asparagus gildas

  • Serves icon Makes 12
  • Time icon Hands-on time 10 min, plus cooling time

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!

Nutrition: per serving

Calories
14kcals
Fat
0.9g (0.2g saturated)
Protein
1.2g
Carbohydrates
0.1g (0.1g sugars)
Fibre
0.5g
Salt
0.8g

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

  1. 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.
  2. 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

Calories
14kcals
Fat
0.9g (0.2g saturated)
Protein
1.2g
Carbohydrates
0.1g (0.1g sugars)
Fibre
0.5g
Salt
0.8g

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