This dish sounds weird, but it’s delicious and super easy. Use spicy sausage like chorizo to get maximum flavor. You’ve got your protein, veggie, and carb in one dish. What more could you want?
- 2 links (original recipe says 4 oz) chorizo, precooked or uncooked – see note below
- 1 bunch asparagus
- 1/2 baguette
- 1/4 c. whole raw almonds
- 1 can cannelini beans
- olive oil
- salt and pepper
A note about chorizo: Apparently, Spanish chorizo generally comes pre-cooked and Mexican chorizo comes uncooked. I didn’t realize this until later, after I tried to cut my uncooked Mexican chorizo into rounds while still raw. I don’t recommend this experience. So, if you’re using uncooked chorizo, best (that is to say, easiest) to remove it from the casing and cook it in olive oil, breaking it up as you would ground beef.
1) Mise en place: cut the asparagus into bite-sized pieces, cut the baguette into cubes, drain and rinse the beans, and if using precooked sausage, cut the sausage into rounds.
2) Heat the olive oil in a large pan. Use a little more olive oil than you would if you were just sauteing something (about 1/4 cup).
3) If using uncooked chorizo, remove from casing and brown it until it’s no longer raw. If using pre-cooked chorizo, add it with the rest of the ingredients.
4) Add all ingredients except the beans. Cover and cook for about 6-10 minutes, stirring from time to time. Stop cooking when the asparagus is as tender as you like it.
5) Remove the cover, add the beans and cook for a few minutes to heat the beans and let the flavors meld.
Serve. Note: the croutons won’t be crunchy since they were cooked with the lid on, but they will absorb the yummy juice from the chorizo and will turn a lovely color.