La Rioja is a fun place to eat. Any place where wine is so fundamental to a location’s identity will result in a culture of food that accompany their wine. And although, I believe that a food culture is prevalent worldwide, ranging from spicy to bland and rich to light; but if I had to sum up Spain’s food culture, or specifically that of La Rioja, in one word, that would be: ingredients. As my friend Burt likes to quote the late Julia Child, he reminds me that when asked about Italian cooking, she stated “That’s not cooking, that’s grocery shopping!” I believe the same can be said for Spain.

In Rioja, when shopping for your everyday typical meal, you will almost always find the following ingredients in your basket:

Asparagus Blanca
White and shiny when raw, and more often found tinned, the Spanish love this stuff. Usually, if not always, the asparagus is cooked until mushy and then served with mayonnaise and it is a food that took me awhile to fall in love with. I grew up in a culture that cooked its vegetables until slightly crisp, where a bite would yield a loud snap. But it’s not to say that I can’t learn to appreciate other styles. When at their best, white asparagus can show a subtle sweetness that is both delicate and light. If you visit, remember that unlike many parts of the world, these vegetables can be incredible when served right out of the expensive jar or tin. I would suggest that you buy a few to bring home from any one …