Asparagus Recipe

Prepare nyora paste (if using dried nyoras)

If you start with dried nyora chilis, remove stems and seeds if desired, soak in hot water for 20 minutes until softened, then drain and blend with 1 teaspoon olive oil and a pinch of salt until smooth. Use 1 tablespoon of the resulting paste. If using store-bought paste, skip this step.

Trim asparagus

Rinse the asparagus and snap or trim off the woody ends (about the bottom 1–2 inches depending on spear thickness). Pat dry thoroughly—dry asparagus browns and roasts more evenly.

Season asparagus

Place the trimmed asparagus on a sheet pan. Toss with 2 tablespoons extra-virgin olive oil, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper until evenly coated. Spread in a single layer with space between spears so they roast, not steam.

Roast or pan-sear asparagus

Option A — Roast: Preheat oven to 425°F (220°C). Roast asparagus on the center rack for 10–14 minutes depending on thickness, turning once halfway, until tender-crisp with light char. Option B — Pan-sear: Heat a large skillet over medium-high heat until hot, add 1 tablespoon olive oil, add asparagus in a single layer, and cook 6–9 minutes, turning occasionally, until charred in spots and tender-crisp.

Sauté garlic

While asparagus cooks, heat a small skillet over medium-low heat and add 1 teaspoon olive oil. Add the thinly sliced 3 garlic cloves and sauté gently for 1–2 minutes until fragrant and just golden (do not burn). Remove from heat and set aside. If you prefer the garlic crisp, increase heat slightly and fry until deeply golden and drain on paper towel.

Combine nyora with garlic

Return the garlic pan to low heat, add 1 tablespoon nyora paste and warm for 30 seconds to bloom the flavor, stirring constantly so the garlic and paste integrate. Remove from heat. If you used cold garlic oil, stir the paste into the garlic oil to create a glossy sauce.

Assemble and finish

Arrange the hot asparagus on a serving platter. Spoon the warm garlic–nyora mixture evenly over the spears so it lightly coats them. Immediately grate 1/2 cup aged Manchego over the warm asparagus so the cheese softens and clings. Sprinkle 1/2 cup chopped toasted almonds over the top for crunch. Finish with 1 teaspoon lemon juice and 1 teaspoon lemon zest scattered over the dish, a light dusting of 1/4 teaspoon smoked paprika (optional), and a pinch (about 1/4 teaspoon) flaky sea salt to taste.

Serve

Serve warm or at room temperature as a tapa. This can be made slightly ahead—assemble just before serving so the Manchego remains pleasantly textured and the almonds stay crunchy.