Asparagus with Chorizo and Croutons
Total Time
6 minutes
Cook Time
6 minutes
Rating
4 out of 5 stars
(0)
Ingredients
4 servings
- 1 pound large, thick, firm asparagus, lower third of the stalks peeled with a vegetable peeler or snapped off
- 1/4 cup good olive oil
- 4 ounces Spanish chorizo (Portuguese chouriço will work as well), cut into 3/4-inch pieces
- 1 1/2 cups 3/4-inch bread cubes (croutons), preferably from a baguette or country bread loaf
- 1/4 cup whole almonds
- 1 cup cooked beans (optional; 3/4 pound fresh cranberry beans, shelled then boiled for 20 minutes in lightly salted water)
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
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Preparation
Step 1
Make this right as you are ready to eat. Cut each asparagus stalk into 3 or 4 pieces.
Step 2
Heat the oil in a large skillet until very hot.
Step 3
Add all the ingredients except the beans, if using, and salt and pepper.
Step 4
Cover and sauté over high heat for 5 to 6 minutes (thinner asparagus might be done sooner), tossing or stirring the mixture a few times, so it browns and cooks on all sides.
Step 5
Add the beans, if using, and salt and pepper, toss again, and serve.
Step 6
Save recipe for the next time?
Chef's notes
The asparagus will be very al dente, cooked in this method. If you prefer softer asparagus, start cooking it a couple of minutes earlier or steam it before adding.
Marcona almonds are preferred, but slivered almonds may be used with caution as they burn easily.
The beans are optional and not part of the original recipe, but they add a nice touch.
