White Asparagus with Blue Cheese and Fennel 🇪🇸 No-Cook Spanish Tapas Recipe
A delicious blue cheese sauce, drizzled with olive oil and topped with juicy asparagus spears and a few fresh sprigs of fennel. We love to top everything off with some dried Ñora pepper flakes or some coarse black salt for color and visual appeal.
Equipment
- Large plate or Serving platter
- Paper Kitchen towel
- Serving spoon and knife
- Small serving plates
Ingredients
- 6 white asparagus spears from the jar, cooked, drained and gently patted dry.
- 80 g Creamy blue cheese spread gorgonzola or similar
- Fresh fennel sprigs
- Extra Virgin Olive Oil
- Spanish La Vera smoked paprika
- Black Lava Sea Salt
- Freshly cracked Black pepper
- Dried Ñora Pepper flakes or any pepper flakes you like - Optional
Instructions
- Smear some of the blue cheese spread onto a large serving plate.80 g Creamy blue cheese spread
- Gently remove the white asparagus spears from the jar. Drain off the liquid and pat dry the asparagus spears with a paper towel.6 white asparagus spears
- Sprinkle a pinch of smoked paprika over the blue cheeseSpanish La Vera smoked paprika
- Place the dried asparagus spears on top of the cheese
- Sprinkle another pinch of paprika over the asparagus spears (for color)
- Drizzle with a little olive oil and season generously with black salt, Ñora pepper flakes, and freshly cracked black pepper.Extra Virgin Olive Oil, Black Lava Sea Salt, Freshly cracked Black pepper, Dried Ñora Pepper flakes
- Top with some fresh green sprigs of fennel for some flavor and color.Fresh fennel sprigs