| 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.
A Message from our Provider:
“I don’t know why some people change churches; what difference does it make which one you stay home from?”