This is an innovative tapa with fresh ingredients: salmon and green asparagus... Created by young Spanish chefs, this tapa recipe is targeted those that don't want to miss the essence of Spanish cooking: Healthy and full of flavor!
Peel the asparaguses and cook them with water and salt, during 10 minutes. Drain them and let them to cool down, wrap them in pairs with a salmon sheet, so that the tips are not covered, add some fish broth and bake them in the oven for 5 minutes.
Drain the broth and keep the asparaguses warm, add to the broth the chopped parsley, some salt, pepper and the butter to mount it with a mixer until it is very bound.
Place in each plate three bundles and season them with the very hot sauce.
Tapas are Spain's greatest food invention. "Eat when you drink, drink when you eat" is the philosophy. Spanish men traditionally drink outside the home and rarely alone. They are not meant to be a meal (although a ración is a substantial portion). One tapa per person and a different one with each drink is the idea, then everyone enjoys tasting and sharing.