Secreto ibérico con calabaza especiada, espinacas y espárragos

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1 paquete de calabaza pelada
	
2 manojos de espinacas
	
4 espárragos frescos
	
1/2 cucharadita de canela
	
1/2 cucharadita de comino
	
1 diente de ajo
	
Sal, azúcar y pimienta
	
Aceite de oliva virgen


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Extender la calabaza troceada en una fuente de horno con un chorretón de aceite y hornear 40 minutos a 180º hasta que esté tierna.
	
Ponerla en el vaso de la batidora, añadir la canela, el comino, sal y pimienta y triturar. Reservar.
	
Pelar los espárragos y cortar en diagonal en rodajas de unos 2 cm.
	
Introducir en una olla con agua, una cucharada de sal y otra de azúcar y cocinar 6 minutos.
	
Reservar.
	
Lavar y cortar las espinacas en tiras.
	
Añadir un poco de aceite a una sartén, el ajo picado y saltear las espinacas unos 5 minutos.
	
Retirar las espinacas, poner un poco de aceite en la sartén y saltear ligeramente los espárragos.
	
Cortar el secreto en tiras de unos
	
2 cm de grosor, salpimentar y cocinar en la plancha.
	
Para servir colocar en el fondo de un plato la crema.


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