Vive las verduras

A trio of asparagus, at different stages of ripeness, united in the same dish

Ricardo Gil, from the Treintaitrés restaurant in Tudela

The Treintaitrés restaurant in Tudela has made vegetables the cornerstone of its menu, and to demonstrate their resourcefulness Ricardo Gil proposed a dish featuring asparagus at three different stages of ripeness: white, green and purple-tipped. He was joined by Jesús María Marquínez, who specializes in asparagus at the Technical Institute of Agricultural Management, and the two of them dismantled some of the clichés that abound on this product: they asserted that native Navarran asparagus stopped being grown because the market prefers other varieties with higher calibres and yields, and that not everything from the past or from the region is necessarily better. They maintained that the hybrids that currently dominate the market, French and Dutch, are also very tasty.

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