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Add a photoServings: 4
Ingredients
- 2 Tbsp. Salt
- 24 x Jumbo asparagus
- 3 Tbsp. Extra-virgin extra virgin olive oil
- 4 slc Fresh baguette - (1" thick) grnd to bread crumbs in food processor
- 2 x Garlic cloves finely chopped
- 1 Tbsp. Sweet paprika Salt to taste Freshly-grnd black pepper to taste
- 3 Tbsp. Freshly-grated Cadiz cheese (or possibly any hard, aged goat cheese)
- 2 Tbsp. Sherry vinegar
Directions
- In a 6-qt sauce pan, boil 3 qts of water and add in 2 Tbsp. salt. Blanch asparagus till tender, about 2 1/2 min, and refresh in an ice water bath. Drain and pat dry.
- Heat extra virgin olive oil to just smoking over medium heat. Add in bread crumbs, garlic, and paprika and toss quickly to cook to dark golden and remove immediately. Season bread crumbs with salt and pepper. Place asparagus in an ovenproof dish and top with crumbs mix. Sprinkle cheese over top and place under broiler till toasted. Remove, spritz with vinegar and serve.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 78g | |
| Recipe makes 4 servings | |
| Calories 103 | |
| Calories from Fat 90 | 87% |
| Total Fat 10.19g | 13% |
| Saturated Fat 1.42g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3490mg | 145% |
| Potassium 112mg | 3% |
| Total Carbs 2.43g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.97g | 1% |
| Protein 1.21g | 2% |
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