by EBeier
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my 4 recipes »
A&M's Testing Notes:
Expand CollapseEBeier's Notes:
Expand1 bunch fresh green aspargus, absolute bottoms trimmed Ask a question about this ingredient
1 link chorizo Ask a question about this ingredient
a squeeze of lemon juice Ask a question about this ingredient
kosher salt and freshly ground pepper Ask a question about this ingredient
1 splash best-quality olive oil, optional Ask a question about this ingredient
Steam asparagus until still crisp but just beginning to get tender--about 3 or 4 minutes in a steamer set over simmering water. Set aside.
Ask a question about this stepIn the meantime, prick the chorizo link with a fork and roast in a cast-iron skillet in a preheated 375 degree oven for about twenty minutes or until cooked through and browned on the outside. Drain the excess fat that will have oozed out of the chorizo link and cut the link into dice.
Ask a question about this stepToss the chorizo dice back into the still-hot skillet and return to the oven for about 5 minutes, or until the dice are a bit crispy. Remove the dice from the pan and set aside.
Ask a question about this stepToss the steamed asparagus in the still-hot skillet, which should be nicely glazed with fat. Place in the oven for about 5 minutes, or until the asparagus is cooked through, hot, and possibly beginning to brown.
Ask a question about this stepFinish the dish by tossing the asparagus and chorizo dice together and flicking the lemon juice, salt and freshly ground pepper over it all. If the asparagus doesn't seem moist enough to you, toss again with the optional olive oil before serving.
Ask a question about this step
Merrill is a co-founder of food52.
