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Asparagus with Egg and Chorizo

Recipe adapted from David Bazirgan, Dirty Habit, San Francisco
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Asparagus with Egg and Chorizo Spring Gluten-Free Dirty Habit San Francisco David Bazirgan

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Asparagus with Egg and Chorizo

Recipe adapted from David Bazirgan, Dirty Habit, San Francisco

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 7 minutes

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.

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