Salteado de Espárragos, Habas y Setas – Sautéed Asparagus, Broad Beans and Mushrooms

This recipe of sautéed (or stir fried as very little oil is used) vegetables is fantastic as it can be used as a vegetable dish, a starter, or served with fried or poached eggs as a light lunch or supper. Add jamon or bacon for non vegetarians (as I did) and it becomes more filling or stir it into scrambled eggs.  See? Lots of options!


  • About 24 thin spears of asparagus, finely chopped (reserve spears)
  • ½ cup of broad beans (no need to skin)
  • 2 or 3 large oyster mushrooms cut into thin strips
  • About 6-8 mushrooms and stalks finely sliced
  • 2 cloves of crushed garlic
  • 4 slices of jamon or bacon finely chopped (optional)
  • Olive oil

Start by simmering the asparagus (not the tips) and broad beans for 3-4 minutes in boiling water. Lift them out with a slotted spoon and then cook the tips of the spears for a minute or two until tender, reserving them separately. The stock is good for using as a soup base or for cooking rice.

In a frying pan warm a little oil and gently cook the garlic until it is soft but not brown. Add the mushrooms and stir to coat in oil then cover and cook gently until the mushrooms are soft and giving off a little liquid.

Add the asparagus tips and broad beans, stir and cover and cook for a further 5 minutes. If you like your vegetables very tender, add half a cup of water and cook until it has evaporated. If using bacon or jamon, add, turn the heat up and fry until slightly crispy. Stir in the asparagus tips, season and serve.

Fried for Big Man…I prefer poached…

This would also be lovely used in a risotto or stirred into pasta….or add cream and mix with gnocchi.


56 thoughts on “Salteado de Espárragos, Habas y Setas – Sautéed Asparagus, Broad Beans and Mushrooms

  1. Ooo this looks delicious – green goodness for sure so its a pity the only asparagus and broad beans you can get on this side of the world are tinned or frozen. Not quite right for this recipe I suspect. No problem, I’ll wait a few months and we’ll be back

  2. Delicious! There’s so much asparagus around at the moment, to go with the broad beans. This would be great with scrambled eggs too – I’d prefer that to fried or poached.

  3. This looks delicious, Tanya, but what’s this about the jambon/bacon being optional? You’re kidding right? Surely your meant that the mushrooms, asparagus, and broad beans, even the eggs, were all optional but the pork is a must. 🙂

    1. How funny, I was going to say the same thing! You’ll have the Spanish Inquisition after you Tanya 😉
      It sounds like an excellent dish, I love all the ingredients!

      1. Yes, by removing the pork it becomes Un Spanish! I have had veggie friends ask for what is available in restaurants and they have been offered a tortilla of jamon or chicken soup as “it´s not meat”!!!

      2. I had lunch with a friend in Barcelona last week – when he mentioned to the waitress that he was vegetarian she pulled a face that suggested he was unclean or unwelcome! I laughed a lot and ordered meatballs 😉

      3. Yes, it´s true. I don´t know a single Spaniard who is either vegetarian or who has a food allergy. Not saying that food allergies aren´t real, they just seem to be ignored here! Actually, it´s rare to come across someone who refuses point blank to eat something, maybe it´s because there is so much sharing of platters here, people just pick out what they enjoy and leave the rest to the others. Who knows?!

      4. I think that under Franco a lot of people experienced so much hardship and poverty that meat became a luxury that you couldn’t turn down (not to mention pork and the Spanish Inquisition).

      5. I agree and that was instilled into their children and families. And yes, if you didn´t eat pork during the time of the Inquisition, your life expectancy was greatly reduced 😦

  4. Fabulous darling, I cannot wait until my garden starts producing, we have lots of lettuce and spinach! But no beans yet.. and now i see that i have missed out on reading the chick pea soup, this one I can make I think.. let me check!! c

    1. I think we´ve all had a confusing day of posting, commenting and missing posts and comments! No matter….we are all well and happy and that´s what counts 🙂

    1. My favourite and it´s not a problem for me to cook both as there are just the two of us. Mind you, if I had another person wanting scrambled and another wanting boiled….maybe I´d have to find a middle ground for us all!

  5. Simple, versatile and simply delicious! You’ve paired some of my favorite things here Tanya, and this is the sort of dish I can make in my temporary camp-out kitchen in the midst of a remodel! Thank you, love it!

    1. A lot of Spanish dishes are one pot or cooked on top of the stove as until recently most houses didn´t have ovens! Makes it easy to recreate them when you´re living “camp-out” style. Hope the work is going well!

  6. Another great way to use broad beans, or any green bean, and I love that you accompanied it with an egg…I always forget about eggs for dinner. I can’t wait until my beans are ready to try out some of your ideas, Tanya. In the meantime, I have some leftover asparagus and potato salad in tarragon vinaigrette for tonight, and I’m thinking something eggy (maybe with bacon or ham) alongside would be really good. 🙂 Thanks for the inspiration!

    1. I think we use rather a lot of eggs here as we have so many from our hens – fortunately as they are naturally fed we don´t have any cholesterol problems! The asparagus and potato salad sounds wonderful 🙂

  7. This looks delish – I *love* asparagus! I’ve always eaten it whole, in spears… it’s only very recently that i’ve started chopping it up and playing about with it a bit more like this!

    1. Me used to e so expensive and precious that I didn´t want to mix it up with anything else – now it seems to e so much more affordable (in season at least).

  8. Yummm looks delicious and so versatile! Love that you served it alongside fried eggs. Asparagus is one of my favorite veggies. 🙂

  9. What a fantastic looking dish. I love the combination of ingredients and I think this goes so well with the fried eggs. What a wonderful start to the day xx

  10. Regarding the vegetarian vs. carnivore thing, I offer these pearls of wisdom.
    (Disclaimer: I’m not a vegetarian, but when I’m the one cooking, you would think I were. :P)

    Argentines have a saying that goes, “Vegetarians order a salad with their steak.”

    Puerto Ricans have a saying that goes, “If your fingers get close to the grate, meat can only increase the flavor of your food.”

I love to hear what you think, please leave me a comment!

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