Andalusian Asparagus (Esparragos a La Andaluza)

“I originally got this online somewhere, sorry don't remember where, and I haven't tried it yet. I imagine the best bread to use in this case would be plain white, since it ends up being ground into a paste later on. Might be a good way to use up a few bread ends or rolls in your freezer!”

Ingredients Nutrition


  1. Blanch the asparagus in lightly salted, boiling water, for 2 minutes. Drain and set aside.
  2. Heat the olive oil in a pan and fry the garlic and bread over medium heat until golden.
  3. Remove the garlic and bread to a blender and mix with the cumin, paprika, vinegar and a little water to make a paste. Start with 1 or 2 tablespoons of water and then adjust as needed until you get a paste-like consistency.
  4. Reheat the frying pan, adding a little extra oil if necessary. Add in the blanched asparagus and fry for about 5 minutes, then add the paste and a little more water. Cover and simmer until the vegetables are tender.
  5. This dish can be served as it is or you can add 2 beaten eggs and a little more water then leave on a low heat until the eggs are set.

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