SERVES 4
While small game birds—especially red-legged partridge and quail (see page 330)—and sardines (see page 332) are lovely preserved in an herby, garlic-filled marinade, so are asparagus. But these slender green vegetables quickly absorb the marinade’s flavors and are meant to be eaten within hours as opposed to days. I first encountered this around Priego de Córdoba, and quickly adapted it into the pantheon of favorite vinegary dishes in my kitchen.
1. Snap off the hard bottom part of each asparagus stalk at the natural break point and discard.
2. Fill a large bowl with ice water. In a large pot, bring an abundant amount of water to a rolling boil, add a generous 2 pinches of salt, and blanch the asparagus by boiling them for 2 minutes and then immediately transferring with a slotted spoon to the ice water to stop any further cooking. Once cooled, remove with the slotted spoon and drain. Spread out on paper towels to dry.
3. In a saucepan, add the olive oil, vinegar, garlic, bay leaf, lemon peel, and peppercorns and bring to a boil. Gently boil uncovered for 5 minutes. Remove the pan from the heat and let the mixture cool slightly before stirring in the pimentón (so that it doesn’t scorch and become bitter).
4. In a rectangular earthenware, ceramic, or glass dish, arrange the asparagus stalks snugly side by side.
5. Swirl the marinade in the pan to blend and then pour the oil and herbs over the asparagus. The stalks should be covered. If not, add more oil as needed.
6. Let cool completely. Cover with plastic wrap and refrigerate until chilled. Serve chilled with a spoonful of the marinade over top, a pinch of salt flakes, and a fresh grinding of pepper.
