A few words about this recipe
Andrajos are a famous specialty of Eastern Andalusia. Of Roman origin, the most authentic are prepared with hare or cod in a tomato sauce with onions, garlic, and red peppers.
Traditionally, the dough is spread out in large discs and torn by hand at the pole in the sauce. Here we preferred to make small individual discs and replace the slightly rich stew with simple wild asparagus noted with verjust, chervil, mignonette, and sheep curd—a light and spring recipe.