| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Med01 | 4 | servings | |
INGREDIENTS
| 2 | tb | Salt |
| 24 | Jumbo asparagus | |
| 3 | tb | Extra-virgin olive oil |
| 4 | sl | Fresh baguette – (1" thick); ground to |
| Bread crumbs in food processor | ||
| 2 | Garlic cloves; finely minced | |
| 1 | tb | Sweet paprika |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 3 | tb | Freshly-grated Cadiz cheese |
| (or any hard; aged goat cheese) | ||
| 2 | tb | Sherry vinegar |
INSTRUCTIONS
In a 6-quart sauce pan, boil 3 quarts of water and add 2 tablespoons salt. Blanch asparagus until tender, about 2 1/2 minutes, and refresh in an ice water bath. Drain and pat dry. Heat olive oil to just smoking over medium heat. Add bread crumbs, garlic, and paprika and toss quickly to cook to dark golden brown and remove immediately. Season bread crumbs with salt and pepper. Place asparagus in an ovenproof dish and top with crumbs mixture. Sprinkle cheese over top and place under broiler until toasted. Remove, spritz with vinegar and serve. This recipe yields 4 servings. Recipe Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1B08 broadcast 06-03-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-08-1998 Recipe by: Mario Batali Converted by MM_Buster v2.0l.
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