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Asparagus With Chorizo and Croutons

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“Adapted from Jacques Pépin http://smittenkitchen.com/blog/2009/07/asparagus-with-chorizo-and-croutons/”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 lb thick firm asparagus
  • 14 cup olive oil
  • 4 ounces spanish chorizo, cut into 3/4-inch pieces
  • 2 cups bread cubes (croutons, 3/4-inch)
  • 14 cup whole almond
  • 1 cup cooked beans (your preference, canned ok)
  • 14 teaspoon salt
  • 14 teaspoon fresh ground black pepper

Directions

  1. Make this right as you are ready to eat. Cut each asparagus stalk into 3 or 4 pieces. Heat the oil in a large skillet until very hot. Add all the ingredients except the beans, if using, and salt and pepper. Cover and sauté over high heat for 5 to 6 minutes (thinner asparagus might be done sooner), tossing or stirring the mixture a few times, so it browns and cooks on all sides. Add the beans, if using, and salt and pepper, toss again, and serve.

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