Navarrico asparagus on a red pepper and walnut dip

Navarrico asparagus on a red pepper and walnut dip

It’s no secret that I’m in love with asparagus, when it’s in season, I’m all over it -- but you can get it out of season, and that is when you buy it in a jar just like this Navarrico white asparagus. It’s sweet, soft and perfect when served on a red pepper and walnut dip, with crispy bacon on top, and of course, paired with Tio Pepe, a delicious dry Fino from Jerez, Spain.

Ingredients:
5 Navarrico white asparagus (I bought mine from my local Spanish food shop)
2 handfuls whole walnuts
4 roasted jarred peppers
1 tbsp red pepper oil (from jar)
½ tsp garlic granules
½ tsp cumin
½ tsp smoked paprika
4 slices streaky bacon, grilled until crispy (optional but definitely recommended)
+ salt to taste

Simply blend the walnuts, peppers, pepper oil, garlic, cumin, smoked paprika together - add salt as you go, taste and blend again if you need to. Drain asparagus and serve on top of the dip, and chop your crispy bacon into a crumb and sprinkle over the top!

Tio Pepe is a great match for a lot of lovely food, especially very snackable dishes like this. Perfect for sharing and enjoying -- and served with a cold glass of Tio Pepe!

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