Rosara’s Espárragos Blancos Extra are some of the most prized conservas from Navarra—thick, tender, and silky white asparagus spears that are hand-harvested and peeled at peak freshness. Grown in the fertile soils near the Ebro River, these asparagus are IGP-certified and packed in brine that preserves their natural sweetness and delicate texture. Unlike most jarred versions, Rosara’s spears are luxuriously thick, melt-in-your-mouth soft, and perfect served cold or at room temperature.
At Spanish Pig, we love them for their versatility: serve them as a tapa, dress them up for a dinner party, or build a simple but elegant lunch. Their subtle richness pairs beautifully with high-quality Spanish staples—and they’re a quick way to feel like you’re in the Basque country, no passport required.
Recipe: Espárragos con Bonito y Piquillo (Serves 2)
Place 6 Rosara white asparagus spears on a serving plate. Gently flake tuna belly in olive oil over the top. Add a few strips of Piquillo Peppers, drained and sliced. Drizzle everything with Jaén Extra Virgin Olive Oil and sprinkle with flaky salt.
Serve with crusty bread and a glass of crisp white wine from Spanish Pig—like Albariño or Suelo Vivo Blanco—and you’ve got a tapa that’s pure northern Spain on a plate.
