Asparagus With Egg And Chorizo Recipe
Prep Time:
20 minutes
Cook Time:
7 minutes
Servings:
4 servings
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.