Huh?

This sounded too crazy not to try. It worked. Tasted pretty good!

Asparagus with Chorizo and Croutons (Smitten Kitchen)
Adapted from Jacques Pépin

Serves 4

  • 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 cup cooked beans (optional; I used 3/4 pound fresh cranberry beans, shucked then boiled for 20 minutes in lightly salted water)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

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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