Asparagus With Egg And Chorizo

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.