1.15.2008anyone with the misfortune to know me well knows i'm slightly into cooking. and since juneh insisted on more nom nom nom tagged posts, i'll pass on one of my favorite comfort food recipes to you guys. it's also one of the simplest - i snagged it from jacques pepin's indispensible fast food my way. love the asparagus, love the chorizo, love the almonds, but the best part of this dish are the baguette chunks (yes i am the "fuck chocolate, give me a nice hunk of good bread & some olive oil" type girl). they soak up all the oil and chorizoness and are just about the most satisfying thing ever that doesn't involve potatoes.
Asparagus with Croutons and Chorizo
"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. you can also use one of the hotter domestic chorizo sausages--some of which are better than others--available at any supermarket. I prefer to make the croutons with chewy bread.
Depending on the size of the asparagus (I like fat, firm specimens*), the cooking time may need to be adjusted by a minute or so. I like my asparagus a bit firm to the bite but not 'raw crunchy.'"
• 1 pound large, thick, firm asparagus, tough ends removed and bottom half of stalks peeled with a vegetable peeler
• 1/4 cup good olive oil
• 1 cup 3/4-inch pieces chorizo sausages (about 4 ounces)
• 1 1/2 cups 3/4-inch bread cubes (croutons), preferably from a baguette or country bread loaf
• 1/4 cup whole almonds with skins
• 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 olive oil in a large skillet over high heat until very hot.
Add the asparagus, chorizo, bread, and almonds and sauté, covered, for 5 to 6 minutes, tossing or stirring the mixture a few times, so it browns and cooks all over.
Add the salt and pepper, toss again, and serve on four warmed plates.
*that's what she said. sorry jacques :(
Labels: nom nom nom
4:00 PM :: ::
lupe! :: permalink
incredibly, as this never, EVER is the case, I have all these ingredients in my home! will be making this. o yes.By June, at 10:31 PM <$BlogItemControl$>
squee i hope you likeBy lupe!, at 11:05 PM <$BlogItemControl$>
- June, at 9:37 PM <$BlogItemControl$>
lupe! :: permalink