de Esparragos Veg HT ACC Spanish 40mins
the Andalusia Region in Southern Spain
Vegetarian Vegetables Accompaniment Spain
tbsp Olive Oil
Garlic Cloves, halved
slices Bread, crusts removed
tbsp Wine Vinegar
Bring a large pan of salted water to the boil. Preheat the oven to 170C, 325F,
Gas Mark 3.
Cut the asparagus into 5cm/2inch lengths then add them to the boiling water and
cook for 5 minutes. Drain, reserving the water.
Meanwhile, heat the oil in a flameproof casserole until hot, add the garlic and
slices of bread and fry until golden. Remove the garlic and bread with tongs and
Reheat the oil in the casserole until hot, add the drained asparagus and sauté
for 2-3 minutes, stirring from time to time.
Place the fried garlic and bread together with the paprika, salt and pepper in a
blender and crush. Add 240ml/8fl.oz. of the reserved asparagus cooking water and
Pour the bread mixture onto the asparagus, add the vinegar and continue to cook
for a further 5 minutes, adding more of the asparagus water if the sauce is too
Meanwhile, in a mixing bowl, beat the eggs with the water. Pour the eggs over
the top of the asparagus in the casserole then transfer to the oven and bake for
about 20 minutes until the egg mixture is set. Serve hot.
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