Arguiñano’s recipe today: stuffed asparagus, in season

You have to take advantage of seasonal products, which is why Karlos Arguiñano prepared this magnificent stuffed asparagus recipe today. It’s easy to make and doesn’t take long because you just need to cook the asparagus and then stuff it.

Ingredients for 4 people

16 fresh white asparagus

2 slices of smoked salmon

32 capers

16 green olives (pitted)

16 pistachios

2 tsp wasabi (powdered)

1 egg

250 ml of sunflower oil



½ teaspoon of sugar



Heat a pan (large and low) with plenty of water. Salt and add the sugar.

Wash the asparagus well (remove the underside of the stems), peel them with a potato peeler and put them in the pan. Cook them for 15-18 minutes (depending on the thickness) from the moment the water starts to boil. Drain, drain and set aside.

Put the egg, a pinch of salt, a tablespoon of vinegar and the sunflower oil in a mixing glass. Introduce the blender all the way and blend the ingredients (without moving the blender first) until they bind.

Transfer a quarter of the mayonnaise to a bowl, add the wasabi powder and mix well. Add the rest of the mayonnaise and mix again until the ingredients are well integrated. Put it in a pastry bag.

Cut the salmon into strips (very thin), the olives in half and the pistachios in half.

Place 4 asparagus on each plate, make a longitudinal cut without reaching the base and open them a little. In the center of each put a drizzle of mayonnaise. Arrange the strips of salmon, pistachios, olives and capers in an orderly and decorative way on the mayonnaise. Garnish the dishes with a few buttons of wasabi mayonnaise and a few parsley leaves.


Do not throw away the cooking water of the asparagus as it can serve as a broth to make a soup or cream.