Asparagus With Egg And Chorizo Recipe
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Recipe adapted from David Bazirgan, Dirty Habit, San Francisco
Asparagus with Egg and Chorizo
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
- 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.
- 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.
- 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.
