Asparagus Cazuelito

Serving Size : 4
Ingredients

for prepare Asparagus Cazuelito

:

Amount	Measure	Ingredient - Preparation Method
32	medium	asparagus spears - - (abt 1 1/2 lbs)
white asparagus is excellent too asparagus cazuelito
2	tablespoons	salt
6	tablespoons	extra-virgin olive oil
3	slices	baguette or French bread - - (1" thick)
4		garlic cloves - thinly sliced
1/2	medium	red onion - finely chopped
1	tablespoon	hot paprika
1	teaspoon	sweet paprika
2	tablespoons	sherry vinegar
4		eggs - - (jumbo)
freshly-ground black pepper to taste asparagus cazuelito
4	tablespoons	finely-chopped parsley - for garnish

Preheat oven to 500 degrees. Bring 4 quarts water to a boil and add 2 tablespoons salt. Trim asparagus by snapping off butt ends. Drop asparagus into boiling water and cook 1 1/2 minutes or until just tender. Remove and refresh in an ice water bath. Drain and set aside. Heat oil in an 8- to 10-inch sautй pan over medium heat. Add bread and cook until dark golden brown, about 1 minute. Remove bread and add garlic and onion and cook until softened and light golden brown, about 2 minutes. Add both paprikas and cook 30 seconds. Remove and allow to cool. Place toasted bread, onion, oil and spice mixture into a food processor and blend to crumbs. Place 8 asparagus spears into each of 4 ramekins. Divide bread crumbs over asparagus, drizzle with vinegar and crack 1 egg into each ramekin. Season with salt and pepper and place into oven and cook until egg is just set, about 3 to 5 minutes. Remove and serve at once. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1B02)

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