With the arrival of spring, there are many seasonal products that invade our kitchens, especially if we refer to fruits and vegetables, where we can find a wide variety of delicious foods. On this occasion I would like to talk to you about the white asparagus from Tudela, since they are one of the best products of the season that we can find. And even more if we use them to make some cannelloni with these white asparagus from Tudela.


Did you know that white asparagus from Tudela is grown by hand in Tudela de Duero, a town in Castilla y León?
They are a product that is truly recognized for its large size and thickness, and where its flavor stands out with sweet and bitter notes, which distinguishes it from other asparagus and makes it a product that is truly appreciated for its high quality, which has managed to captivate chefs from everyone.


Its origin dates back to the 15th century, where there are documents that refer to the cultivation of this valuable product, which was a delicacy for people from the aristocracy. Since then, the cultivation has been carried out in an artisanal way, carefully preparing the land for a year and, after planting it in trenches more than one meter apart between the crops, the asparagus is harvested after a minimum of two years.
For this, the collection will be done carefully and with special care, achieving a high quality product.


On the occasion of the celebration of the Asparagus Exaltation Fair, which is held every year in Tudela de Duero on the last weekend of May, today I bring you a recipe that I am sure will not leave anyone indifferent. do you dare to do it with me?




Ingredients for 6 people. We are going to need:


  • For the mushroom filling:
  • Chopped onion, 3 units;
  • Minced garlic, 2 cloves;
  • Olive oil, a splash;
  • Paprika;
  • Sausage pepper pulp;
  • Sherry wine 1 shot;
  • Seasonal mushrooms 300gr;
  • Salt;
  • Pepper.


  • For the asparagus puree:
  • remains of asparagus;
  • Olive oil;
  • Butter, 50 gr;
  • Salt;
  • Pepper;
  • Bird broth.


  • For plating and decoration:
  • Cooked asparagus tips;
  • Cooked cannelloni pasta;
  • Sprout leaves to decorate;
  • Iberian ham powder.




We are going to start by putting a drizzle of olive oil, the chopped onion and the garlic in a pot, and we are going to fry everything until it has a golden color. At this point we add the pepper meat and paprika and let it cook for a few minutes. Add a little sherry wine to the ingredients that we have in the kitchen, leaving the ingredients to soak well.


Next, once we have cleaned the mushrooms, we chop them with the help of a knife, and sauté them over high heat in a frying pan, letting them brown very well. At this point we add it to the set of ingredients in the pot. With this step we ensure that the mushrooms do not release a lot of liquid in the pot. PLater, we are going to fill the cannelloni with this filling and keep them in the fridge.


Then, we bring a pot with water and salt to a boil, and add the white asparagus tips, leaving them for a few minutes until they are cooked. In the same water we are going to cook the cannelloni pasta for a few minutes.


In a pan we are going to fry a little oil with the remains of asparagus, letting them fry, but without taking a dark color. Add the chicken broth and cook until everything is cooked. At this point we put everything in the blender and grind, adding the butter, salt, pepper, and letting it mix well and make a very smooth cream, strain it and reserve.


Next, we preheat the oven to 130 degrees, on a tray with paper we put the slices of ham and let them dehydrate well.


We crush it when it is cold, obtaining a very fine powder.


And, with this, we would already have the recipe ready to enjoy it. Remember to keep it in the fridge, where you can keep it for up to 2 days, and enjoy it whenever you want.


What did you think of the recipe? Do not hesitate to try it and I will be delighted to see the results.

Canelones de setas de primavera con espárrago blanco de Tudela asado

Juan Carlos Delle Vedove
Espectacular receta primaveral elaborada con el famoso esparrago de Tudela
Prep Time 2 hrs
Cook Time 1 hr
Total Time 3 hrs
Course Plato principal
Cuisine Mediterránea
Servings 6
Calories 2000 kcal


  • Olla
  • Sarten
  • batidora
  • Horno


  • unidad cebolla picada
  • 2 unidad ajos
  • 1 chorro aceite de oliva virgen extra
  • 5 gr pimenton de la vera
  • 1 unidad Pulpa de pimiento chorizero
  • 1 chupito Vino de Jerez
  • 330 gr setas de temporada
  • 1 cda sal
  • 1/2 cda pimienta
  • 50 gr mantequilla
  • 50 cl caldo de ave


  • Vamos a comenzar poniendo en una olla un chorro de aceite de oliva, la cebolla picada y los ajos, y vamos a sofreír todo hasta que tenga un color dorado. A este punto añadimos la carne de pimientos y el pimentón y lo dejamos cocinar por unos minutos. Bañamos con un poco de vino de jerez los ingredientes que tenemos en la cocción, dejando que los ingredientes se mojen bien.
    A continuación, una vez tengamos limpias las setas, las picamos con el ayuda de un cuchillo, y las salteamos a fuego vivo en una sartén dejando que se doren muy bien. A este punto la añadimos al conjunto de ingrediente en la olla. Con este paso conseguimos que las setas no sueltan mucho líquido en la olla. Posteriormente, vamos a rellenar los canelones con este relleno y los conservamos en la nevera.
    Luego, ponemos a hervir una olla con agua y sal, y añadimos las puntas de espárragos blancos dejándolas unos minutos hasta que estén cocinadas. En la misma agua vamos a cocinar la pasta de los canelones por unos minutos.
    En una sartén vamos a poner a sofreír un poquito de aceite con los restos de espárragos, dejándolos sofreír, pero sin que cojan un color oscuro. Añadimos el caldo de ave y dejamos cocinar hasta que esté todo cocido. En este punto ponemos todo en la batidora y trituramos, añadiendo la mantequilla, la sal, la pimienta, y dejándolo que se amalgame bien y que quede una crema muy lisa, la colamos y reservamos.
    Seguidamente, precalentamos el horno a 130 grados, en una bandeja con papel ponemos las lonchas de jamón y dejamos que se deshidraten bien.
    Lo trituramos cuando esté frío, obteniendo un polvo muy fino.
    Y, con esto, ya tendríamos la receta lista para disfrutarla. Recuerda guardarlo en el frigorífico, donde podrás conservarla hasta 2 días, y disfrutarla cuando quieras. 
Keyword concina mediterranea, esparragos de tudela


Delle Vedove Private Chef