Comments on: asparagus with chorizo and croutons

By: Beth

Beth — Mon, 07 May 2012 23:47:55 +0000

My post on this recipe:
This was extraordinarily fast, easy and tasty!
1 T olive oil
1 bunch asparagus, ends trimmed & cut into 1 inch pieces
1 pkg andouille sausage, sliced (ring bologna would be good if you don’t like spice)
1/2 loaf crusty bread, cut into big cubes
kosher salt & fresh ground pepper
In a wok or large skillet, heat oil on high. Throw in asparagus as you cut it, thick ends first. Throw in sausage, then bread cubes. Saute over high heat until asparagus is as tender as you like it and bread and sausage are browned, about 5-10 minutes. Sprinkle with salt and pepper.
(If you throw in the ingredients as you slice them, this dish is really fast.)

By: Lucinda

Lucinda — Mon, 11 Jul 2011 17:36:02 +0000

Well put, sir, well put. I’ll cearitlny make note of that.

By: Matthew

Matthew — Thu, 23 Jun 2011 19:10:34 +0000

I made this two nights ago, but swapped green beans for the asparagus since that’s what I had on hand. Delicious!

By: Christina

Christina — Sun, 06 Feb 2011 18:53:33 +0000

Thanks!

By: deb

deb — Fri, 04 Feb 2011 15:36:25 +0000

Untoasted bread. The skillet cooks them.

By: Christina

Christina — Thu, 03 Feb 2011 20:15:36 +0000

Hi Deb,

I’d like to make this recipe this weekend, but I’m a little confused about the croutons. Did you actually toast croutons before adding them to the mix or did you use un-toasted bread which then turned to croutons once added to the skillet? Thanks!

By: Beth

Beth — Wed, 09 Jun 2010 15:43:36 +0000

Great inspiration for dinner last night, which was constructed using what we had in the house, which was: leftover asparagus and sugar snap peas, crusty wheat bread (which got a healthy dash of salt and smoked paprika, old-nearing-death cavolo nero, which I sauteed with garlic scapes, and a little truffled salami. Yum. Thanks!

By: Which Jennifer

Which Jennifer — Wed, 05 May 2010 22:21:45 +0000

I’m loving your archives! I made this tonight. I found DRIED cranberry beans at our farmer’s market, so I soaked and cooked them (but not quite long enough–they were deliciously mild but too dry). Used a day old challah, forgot the almonds until the last minute, and put a bit of Mexican chorizo in because it was all I had. It tasted great, but next time I will cook the beans the proper length of time and find the Spanish chorizo which would add to the color appeal. Husband loved it, I loved it, one son loved it–the other six could take it or leave it, and they mostly left it. Too bad for them. I’m having it for lunch tomorrow.

By: Gretchen

Gretchen — Thu, 27 Aug 2009 23:20:39 +0000

This recipe caught my eye while searching for recipes that use chorizo. I went to the grocery store today with this recipe in mind. I ended up picking up some smoked andouille (I just moved from the deep south, and love andouille when I can get it).
I also used this recipe to finish off most of a loaf of homemade bread that was never going to get eaten. I also substituted canned black beans.
I really like how this recipe came out. I’m not a gourmet cook at all, but enjoy trying new things. My husband said I’m free to cook this anytime. Thanks for a nice alternative!

By: Aimee

Aimee — Fri, 07 Aug 2009 23:24:36 +0000

Deb, I’m surprised no one’s mentioned it, but it sounds like you’re nesting.

I’m finally catching up on posts after a vacation and I’m surprised the baby hasn’t come yet!! Usually when I woke up in my 3rd with a to-do list that needs to be competed ASAP , it was a sure sign I was nesting.

A word of warning, if you are planning a several course dinner party for about ten people, you may go into labor when it is all over, as I did.

All the very best to you as you enjoy this very special time!