Asparagus with Croutons and Chorizo
- SERVINGS: 4
This recipe is inspired by Spanish ingredients and combines them in a quick and tasty way. Spanish chorizo or chouriço, the Portuguese version of this spicy sausage, works well in this recipe.
Depending on the size of the asparagus (Jacques Pépin likes fat, firm specimens), the cooking time may need to be increased or decreased by a minute or so. He prefers his asparagus a bit firm to the bite, but not raw or crunchy.
- 1 pound large, thick, firm asparagus, lower third of the stalks peeled with a vegetable peeler
- 1/4 cup good olive oil
- 4 ounces chorizo, 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
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Cut each asparagus stalk into 3 or 4 pieces. At serving time, heat the oil in a large skillet until very hot. Add all the ingredients except the salt and pepper. Cover and sauté over high heat for 5 to 6 minutes, tossing or stirring the mixture a few times, so it browns and cooks on all sides. Add the salt and pepper, toss again, and serve on warmed plates.
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