Ingrédients pour Andalusian Asparagus Esparragos A La Andaluza
- Fresh Asparagus
- 1/4 cup olive oil
- Garlic Cloves
- 1/2 cup cubed stale bread
- 1/2 teaspoon smoked paprika
- 1 teaspoon ground cumin
- Wine Vinegar
- Water as needed (Start with 1-2 tablespoons, add more for desired paste consistency and to adjust the sauce)
- 2 large eggs (optional)
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Comment préparer Andalusian Asparagus Esparragos A La Andaluza
- Blanch 1 pound of asparagus in a pot of lightly salted boiling water for 2 minutes.
- Drain the asparagus and set aside.
- Heat 1/4 cup olive oil in a large skillet over medium heat. Add 2 cloves minced garlic and 1/2 cup cubed stale bread. Fry until golden brown, about 5-7 minutes.
- Transfer the garlic and bread to a blender. Add 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 2 tablespoons sherry vinegar (or red wine vinegar), and 1-2 tablespoons of water. Blend until a smooth paste forms, adding more water as needed to reach desired consistency.
- Add a little more olive oil to the skillet if needed. Add the blanched asparagus and sauté for about 5 minutes.
- Stir in the breadcrumb paste and 1/4 cup water.
- Cover and simmer for 5-7 minutes, or until the asparagus is tender.
- (Optional) In a separate bowl whisk 2 large eggs. Gently stir the eggs into the asparagus mixture. Continue cooking over low heat until the eggs are set, about 2-3 minutes, stirring occasionally.
- Serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
9g
Fat
5g
Carbs
2g
