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Hello!
Today I woke up with this overwhelming desire to eat asparagus, and I decided to cook “Asparagus Esparragados”-Yeah I know, the name of this recipe sounds weird (sorry I couldn’t find an appropriate translation for its full name”, and you are probably saying: “what???”,….”what is this?” or ” what is she talking about?” And that is fine, but I can guarantee you that if you like asparagus, and eggs, then you will like this recipe FOR SURE. You need to know that this is a very typical Andalusian dish, and if you are going to cook this recipe, you have to make sure that you also buy bread…..Oh Lord! I’m starting to get hungry, and I haven’t even started to cook yet- I hate when that happens. Ok let’s get busy, please let me know if you have any additional question or if you need help, and don’t forget to let me know what you think:-)
AuthorPapeoByPepiPrepare the asparagus by cutting off bottom of the stalks (about 2 inches) This can be done in a bunch at one time to save time. Starting at the tip of the asparagus, cut them in equal parts. (1-2 inches sized pieces)
In a large skillet over low heat, fry the slices of bread, and the garlic cloves. As soon as they start getting a golden-brown color, transfer everything to a blender. Add the water, a little bit of vinegar, and blend until you get a thick paste. Reserve the paste.
Add asparagus to the skillet over moderate heat, and cook for 10-15 minutes stirring often.
Turn the heat to low, and add the paprika, ground cumin. Ensure that the spices are well combined with the asparagus.
Add the reserved paste to the asparagus, and, if necessary, add a little bit of more water. Mix well with the rest of ingredients until the paste is well disolved.
Once the paste is well disolved with the rest of ingredients, crack the eggs over the asparagus, cover the pan, and cook until the eggs are done.
Add salt and pepper to taste.
Ingredients
Directions
Prepare the asparagus by cutting off bottom of the stalks (about 2 inches) This can be done in a bunch at one time to save time. Starting at the tip of the asparagus, cut them in equal parts. (1-2 inches sized pieces)
In a large skillet over low heat, fry the slices of bread, and the garlic cloves. As soon as they start getting a golden-brown color, transfer everything to a blender. Add the water, a little bit of vinegar, and blend until you get a thick paste. Reserve the paste.
Add asparagus to the skillet over moderate heat, and cook for 10-15 minutes stirring often.
Turn the heat to low, and add the paprika, ground cumin. Ensure that the spices are well combined with the asparagus.
Add the reserved paste to the asparagus, and, if necessary, add a little bit of more water. Mix well with the rest of ingredients until the paste is well disolved.
Once the paste is well disolved with the rest of ingredients, crack the eggs over the asparagus, cover the pan, and cook until the eggs are done.
Add salt and pepper to taste.
