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Asparagus with Croutons and Chorizo

May 22, 2012
by Shannon Hepburn

Asparagus with Croutons and Chorizo
  • 1 pound asparagus, trimmed (snap off roughly the lower ¼ of the stalk)
  • ¼ cup olive oil
  • 4 ounces chorizo
  • 1 -1/2 cups ¾ inch bread cubes (croutons), preferably from a baguette or country bread loaf
  • ¼ cup whole almonds
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  1. Cut each asparagus stalk into 3 or 4 pieces. Heat the oil in a skillet until very hot. Add all the ingredients except the salt and pepper. Cover and saute over high heat for 5 to 6 minutes, tossing or stirring the mixture a few times, so it browns and cooks evenly. Add salt and pepper and serve.
  2. The asparagus in this recipe will still have quite a crunch, this may or may not be appealing to you. If you prefer your asparagus more tender, just steam or boil for a minute or two before proceeding with the recipe as written.
  3. Makes 4 servings