Asparagus Pulpo Salad

The salad is seasoned with Kubeben pepper and Szechuan pepper.

I saw this recipe in an ad from a spice shop - Gewürzmühle Rosenheim.

They were promoting a kind of peppercorns I have never heard of: Andaliman pepper. 

But I have some many spices jars with different kinds of peppercorns, that I just picked up two of them.

Today I this years white asparagus season started. I went to a hut, where the big local farmers have their distributers. I talked to the woman there a bit and we exchanged some recipes.

Ingredients for 1:

6 medium thick white asparagus 

200 g cooked pulpo arms

1/2 lemon juiced

1/2 tsp sugar

1/2 tsp Bergamotte salt or lemon salt

Olive oil

1/4 tsp Kubeben - Szechuan peppercorns freshly grounded

Fresh flatleef parsley

Peel the asparagus and cut it in 3 mm slices. The same with the pulpo arms. Heat up olive oil in a wide pan and add the asparagus. Season with salt and cook for 3 min, now qdd sugar and a little pepper. Then a bit of lemon juice.

Put it to one side of the pan and put the pulpo in to heat up. Add more pepper. Get both on a plate, more lemon juice, pepper, a little more salt and olive oil. Finish with parsley and eat warm.