Asparagus with Croutons and Chorizo

• 1 pound large, thick, firm asparagus, lower third of the stalks peeled with a vegetable peeler
• 1/4 cup good olive oil
• 4 ounces chorizo, cut into 3/4-inch pieces
• 1-1/2 cups 3/4-inch bread cubes (croutons), preferably from a baguette or country bread loaf
• 1/4 cup whole almonds
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

1. Cut each asparagus stalk into 3 or 4 pieces.
2. At serving time, heat the oil in a large skillet until very hot.
3. Add all the ingredients except the salt and pepper.
4. Cover and saute over high heat for 5 to 6 minutes, tossing or stirring the mixture a few times, so it browns and cooks on all sides.
5. Add the salt and pepper, toss again, and serve on warmed plates.

lower, olive oil, chorizo, bread, whole almonds, salt, freshly ground black pepper

Taken from www.foodandwine.com/recipes/aspen-2005-asparagus-with-croutons-and-chorizo (may not work)