Picada is a traditional Spanish sauce that may be produced as both a sauce and a crumble, and it gives vegetable meals a fantastic flavor.
1/4 cup of day-old bread squares
1/4 cup unseasoned, peeled, and shelled hazelnuts
3 tablespoons olive oil, divided
2 teaspoons of garlic mince
1 teaspoon salt, divided
1 divided teaspoon of black pepper
1 teaspoon fresh chopped thyme
Peel the bottom one-third of 2 bunches of asparagus to obtain uniform thickness.
How to prepare:
Preheat oven to 400 degrees.
Add bread cubes, hazelnuts, 1 tablespoon oil, garlic, 12 teaspoon salt, and 12 teaspoon pepper to a small bowl. Move mixture to a sheet pan and bake for 8 minutes, or until browned. Remove the vegetables from the oven and toss with thyme. Transfer the mixture to a food processor and pulse until a crumble forms.
- Add asparagus, the remaining 2 tablespoons of oil, 12 teaspoon of salt, and 12 teaspoon of pepper to a large bowl. Move asparagus to a baking sheet and roast until brilliant green and lightly wrinkly, approximately 4 minutes for pencil-thin spears or 10 minutes for large spears.
- Serve asparagus immediately topped with picada crumbles.