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Recipe Name: Asparagus Cazuelito Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

32 Asparagus spears -, abt 1
1/2 lbs
white asparagus is
excellent too
2 Tablespoon(s) Salt
6 Tablespoon(s) Extra-virgin olive oil
3 Baguette or French bread -
1" thick
4 Garlic cloves, thinly sliced
1/2 Red onion, finely chopped
1 Tablespoon(s) Hot paprika
1 Teaspoon(s) Sweet paprika
2 Tablespoon(s) Sherry vinegar
4 Eggs -, jumbo
Freshly-ground black pepper
to taste
4 Tablespoon(s) Finely-chopped parsley, for
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 saute 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. This recipe yields 4 servings. Recipe Source:
MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show
# ME-1B02 broadcast 05-26-1998) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR
MAD - -or- 05-31-1998
Recipe by: Mario Batali Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 12
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 3492.1mg
Potassium: 82.7mg
Carbohydrates: 2.7g
Fiber: <1g
Sugar: <1g
Protein: <1g

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