asparagus thistles

Cardos esparragados

We love vegetables and in this case this recipe for asparagus thistles drives us crazy. Thistles, like artichokes, have components that greatly benefit our body, among the most notable being the elimination of liquids. For this and many other things we should not do without them and especially with recipes as succulent as this one.


  • 500g cooked thistles
  • 8 cloves of garlic
  • 4 slices of day-old bread
  • 1 and a half teaspoons of sweet paprika
  • Eggs
  • 1-2 glasses of vegetable broth
  • Salt
  • Pepper
  • Extra virgin olive oil
  • Fresh parsley
  1. We put a generous amount of oil in our saucepan and fry the garlic. We let them brown well and set aside.

  2. Next we fry the bread, just like we brown the garlic without burning it. We maintain medium low heat. We take out and reserve.
  3. In a mortar we crush the bread and garlic until we obtain a fine dough.
  4. We clean our saucepan in case there are remains when frying the bread and garlic. We leave one or two tablespoons of oil in the saucepan and add the paprika that we fry for a few seconds, stirring so that it does not burn.
  5. Add the mashed bread and garlic, mix and then add the cardoons.
  6. We add the vegetable broth, it does not need to cover, just what we want is for

    Boil for a few minutes to get a thick sauce.

  7. While our cardoons are cooking, we poach the eggs. One per diner.
  8. We serve the cardoons with the poached egg on top and a little chopped parsley.

cardos_99C0699web Recipe and photographs by Raquel Carmona .

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