Asparagus with Croutons and Chorizo
This recipe is inspired by Spanish ingredients and combines them in a quick and tasty way. Spanish chorizo or chourico, the Portuguese version of this spicy sausage, works well in this recipe.
Depending on the size of the asparagus (Jacques Pepin 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.