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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
4 cups water
1½ teaspoons salt
1 tablespoon white vinegar
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
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.