asparagus with chorizo and croutons

Ingredients in this Recipe

1 1/2 cups 3/4 inch bread cubes (croutons), preferably from a baguette or country bread loaf
1 cup cooked beans (optional; I used 3/4 pound fresh cranberry beans, shucked then boiled for 20 minutes in lightly salted water)
1 pound large, thick, firm asparagus, lower third of the stalks peeled with a vegetable peeler or snapped off
1/4 cup good olive oil
1/4 cup whole almonds
1/4 teaspoon freshly ground black pepper
4 ounces Spanish chorizo (but Portuguese chouriço will work as well), cut into 3/4 inch pieces

See Full Recipe at Smitten Kitchen