Sardine escabeche with white asparagus and orange salad
Australian Gourmet Traveller fast Spanish recipe for sardine escabeche with white asparagus and orange salad.
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Cooking tools:
- Skillet
- Baking dish
- Saucepan
- Pot
- Colander
- Slotted spoon
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Paper towel
- Stove
- Plate
Ingredients
- 12 butterflied sardines
- For dusting: seasoned plain flour
- 80 ml (1/3 cup) olive oil
- 1 Spanish onion
- 350 ml sherry vinegar
- 2 garlic cloves, crushed
- 1 tsp smoked sweet paprika
- 2 bunches white asparagus, trimmed
- 2 oranges, thinly sliced crossways
- 1 cup (loosely packed) flat-leaf parsley leaves
- 50 ml extra-virgin olive oil
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