Andalusian Asparagus Esparragos A La Andaluza Recipe

Ingredients for 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)

How to Make Andalusian Asparagus Esparragos A La Andaluza

1. Blanch 1 pound of asparagus in a pot of lightly salted boiling water for 2 minutes.
2. Drain the asparagus and set aside.
3. 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.
4. 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.
5. Add a little more olive oil to the skillet if needed. Add the blanched asparagus and sauté for about 5 minutes.
6. Stir in the breadcrumb paste and 1/4 cup water.
7. Cover and simmer for 5-7 minutes, or until the asparagus is tender.
8. (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.
9. Serve immediately. Enjoy!