Asparagus With Chorizo and Croutons
Photo © Deb Perelman
- 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 (but 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
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Produce
- Almonds, whole (1/4 cup)
- Asparagus, large thick firm (1 pound)
- Meat
- Spanish chorizo (4 ounces)
- Cooking & Baking
- Black pepper, freshly ground (1/4 teaspoon)
- Olive oil, good (1/4 cup)
- Salt (1/4 teaspoon)
- Bread & Baked Goods
- 3/4-inch bread (1 1/2 cups)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published July 21, 2009 (3 years ago).
9 people saved this recipe.
