Migas de Espargos para acompanhar Costelas de Cabrito

Ingredients:

• Goat ribs (about 16 chops) 1.2 kg
• Asparagusvaletransmontano  500gr
• Pork lard 30 g
• Asparagus Flavored Olive Oil  3 tbsp.
• Salt 1 tsp
• Ground pepper 1 tbsp
• Sweet paprika 1 tbsp
• White wine 50 ml
• Cornbread 300 g
• Water 500 ml
• Garlic 2 cloves
• Sun-dried tomatoes 50 g
• Sliced ​​​​almonds 80 g
• Fresh parsley ½ bunch
• Coriander ½ bunch
• Fresh mint 7 leaves

Preparation

Step 1
Ask the butcher to thoroughly clean the piece of meat of skin and fat and scrape the feet off the chops, rinse them with water and dry them thoroughly with absorbent paper.

Step 2
Preheat the oven to 180°C.

Step 3
Melt the lard with a tablespoon of olive oil in a large pan, let it heat up well and add the meat. Brown it well on all sides and then transfer it to a baking tray. Reserve the liquid from the pan.

Step 4
Season the meat with salt and freshly ground pepper, sprinkle with paprika and pour over the white wine. Place in the oven and cook for about 20 minutes.

Step 5
Meanwhile, cut the cornbread into small pieces, scald it with boiling water and let it soak.

Step 6
Remove the fibrous base of the asparagus, cut off the spiky part and sauté in the same frying pan that you used to cook the meat for about 5 minutes. Cut the remaining part of the asparagus into thin slices.

Step 7
Remove the asparagus tips from the frying pan and set aside. Add another tablespoon of olive oil to the frying pan, add the peeled and chopped garlic cloves, and when they start to brown, add the sliced ​​asparagus and sauté for about 8 minutes. Season with freshly ground pepper.

Step 8
Add the sun-dried tomatoes cut into small pieces and add them to the cornbread, pressing well. Mix well and continue cooking, stirring frequently, until the crumbs start to come away from the sides of the pan.

Step 9
Meanwhile, roughly chop the almonds with the parsley, coriander and mint leaves, mix with the remaining olive oil and spread the mixture over the surface of the chops. Return to the oven and cook for another 10 minutes or until the crust is golden brown.

Step 10
Arrange the reserved asparagus tips over the crumbs and serve with the meat.