Andalusian Asparagus (Esparragos a La Andaluza) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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:
1 lb fresh asparagus, trimmed and chopped into bite size lengths |
2 tablespoons olive oil |
2 garlic cloves, minced |
1 slice bread (crusts removed and chopped into cubes) |
1 pinch paprika |
1/2 teaspoon cumin |
1 teaspoon wine vinegar |
water |
2 eggs (optional) |
Directions:
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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