Chorizo and Asparagus and Microwaved Sweet Potatoes

If you are looking for an easy and super quick mid-week meal boy do I have a good one for you. check.  Asparagus, check.  Slivered Almonds, Check.  Bread, check.  Olive Oil, check.  Along with a pan that’s literally all you need for this recipe.  I found this recipe on Smitten Kitchen and can’t get over how easy and delicious it is.  You can also toast your bread right in the pan but I prefer to bake my croutons to avoid the extra oil.

Ingredients:
Serves 3-4


chorizo, chopped

asparagus, chopped

slivered almonds

3 Tbsp olive oil

Salt and pepper

½ loaf of old bread, cubed

2 sweet potatoes

Method:

Pre-heat oven to 350 degrees.

Combine the chorizo and asparagus in ½ the olive oil in a skillet. Use the remaining olive oil to coat the bread cubes and toss with salt and pepper.  Put in the oven until lightly browned, about 15 minutes.  Add the slivered almonds to the pan once asparagus is nearly cooked, the time will depend how well you like your asparagus cooked (I like mine a little al dente).  Remove croutons from oven and toss into the skillet ingredients.  Cut the sweet potatoes in half, lengthwise.  Puncture with fork and put in microwave for 3 minute increments until fully cooked.  Slice into cubes once done and serve.