The chef and I will depart soon for the wilderness with our young son. Fear not, I've scheduled a pedicure immediately upon return. Thus, we want to not cook much in the days before we leave. That said, I also only want to grocery shop once prior to departure in order to minimize my overall trips to the stores and stunt my spending. I think tonight we'll try this recipe. Smitten Kitchen inspires me so often that I really feel like a thief, but let's try it anyways.
Depending on the price of asparagus, I might substitute green beans. Sausage currently sits in my fridge, so that will stand in for the chorizo. The bread is nothing doing.
Asparagus with Chorizo and Croutons
Adapted from Jacques Pepin, but found on Smitten Kitchen
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
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, 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.
Let's see what happens.