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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Blanch the asparagus in lightly salted, boiling water, for 2 minutes. Drain and set aside. | 2. Heat the olive oil in a pan and fry the garlic and bread over medium heat until golden. | 3. Remove the garlic and bread to a blender and mix with the cumin, paprika, vinegar and a little water to make a paste. Start with 1 or 2 tablespoons of water and then adjust as needed until you get a paste-like consistency. | 4. Reheat the frying pan, adding a little extra oil if necessary. Add in the blanched asparagus and fry for about 5 minutes, then add the paste and a little more water. Cover and simmer until the vegetables are tender. | 5. This dish can be served as it is or you can add 2 beaten eggs and a little more water then leave on a low heat until the eggs are set. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
asparagus	1	lb	trimmed chopped	90.7186	17.5994	9.979	0.5443
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
bread	1	slice	chopped	-	-	-	-
paprika	1	pinch		0.4054	0.0776	0.0203	0.0185
cumin	1/2	teaspoon		3.9375	0.4645	0.187	0.2338
wine vinegar	1	teaspoon		0.95	0.0135	0.002	0.0
water				-	-	-	-
egg	2			143.0	0.72	12.56	9.51

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.