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Cazuela
de Esparragos Veg HT ACC Spanish 40mins
From
the Andalusia Region in Southern Spain
Serves
4 Hot
Vegetarian Vegetables Accompaniment Spain
Ingredients
450g/1lb
Fresh Asparagus
Water
Salt
3
tbsp Olive Oil
3
Garlic Cloves, halved
2
slices Bread, crusts removed
1/2
teasp Paprika
Pepper
2
tbsp Wine Vinegar
3
Eggs
4
tbsp Water
Instructions
1.
Bring a large pan of salted water to the boil. Preheat the oven to 170C, 325F,
Gas Mark 3.
2.
Cut the asparagus into 5cm/2inch lengths then add them to the boiling water and
cook for 5 minutes. Drain, reserving the water.
3.
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
set aside.
4.
Reheat the oil in the casserole until hot, add the drained asparagus and saut�
for 2-3 minutes, stirring from time to time.
5.
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
mix.
6.
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
thick.
7.
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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