Asparagus with Egg and Chorizo

Recipe adapted from David Bazirgan, Dirty Habit, San Francisco

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Recipe adapted from David Bazirgan, Dirty Habit, San Francisco

Asparagus With Egg And Chorizo
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A twist on sauce gribiche from Dirty Habit's David Bazirgan. Make it today!  
Prep Time
20
minutes
Cook Time
7
minutes
Servings
4
servings
Total time: 27 minutes
Ingredients
  • 4 cups water
  • 1½ teaspoons salt
  • 1 tablespoon white vinegar
  • 2 eggs
  • ¼ cup plus 2 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons diced Spanish-style chorizo
  • 1 tablespoon finely diced shallot
  • ¼ teaspoon black pepper
  • 1½ pounds fat asparagus, ends trimmed
Directions
  1. Prepare an ice bath and set aside. In a medium saucepan over high heat, add the water, 1 teaspoon of the salt, the white vinegar and the eggs. Bring to a boil, then remove from the heat and let stand for 4 minutes. Shock the eggs in the ice water bath. Once the eggs are cool, peel and set aside.
  2. In a medium bowl, smash the eggs into small pieces using the back of a fork, then stir in ¼ cup of the olive oil, red wine vinegar, chorizo, shallot, pepper and the remaining salt until well incorporated.
  3. Heat a grill pan over medium-high heat. Toss the asparagus with the remaining 2 tablespoons olive oil and grill until cooked through and slightly charred, about 2 to 3 minutes on each side. Serve warm with the egg mixture spooned over the top.
Nutrition
Calories per Serving 385
Total Fat 34.0 g
Saturated Fat 7.9 g
Trans Fat 0.0 g
Cholesterol 106.4 mg
Total Carbohydrates 7.9 g
Dietary Fiber 3.7 g
Total Sugars 3.5 g
Sodium 1,145.8 mg
Protein 13.8 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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