I hope this doesn’t sound too crazy to you? I feel like I have been a little kooky in my dishes lately- but I promise I wouldn’t steer you wrong!
We are still being bombarded with fresh asparagus here, so I thought I probably needed to share one last asparagus recipe for the season to take advantage.
While it is June already, we are still having some cool and hazy days here that demand something just a bit heartier than a salad. Like a hybrid salad?! So that is what I made- a warm potato and asparagus salad with lean chorizo and red onion all tossed in a smoky paprika-vinegar-oil mixture. It’s a little bit exotic, and it’s a lota bit delicious.
This would be amazing on it’s own, or really nice served on a bed of fluffy arugula. Or could you imagine this for breakfast with a runny poached egg over the top?!!
This is how you make the Smoky potatoes with asparagus and chorizo:
Bring a medium pot of salted water to a boil. Add the potatoes and cook until just fork tender, about 15 minutes.
Meanwhile, in a large sauté pan or heavy skillet, cook the chorizo over medium heat, breaking it up as you cook, about 2-3 minutes.
Add 1 tablespoon of olive oil and 1 teaspoon of smoked paprika and the red onions and sauté another 2 minutes.
Add the asparagus and sauté two minutes.
Use a slotted spoon to remove the potatoes from the pot of water and add them to the pan. Stir to coat and cook, add the water and a lid and cook 2 more minutes.
While that is cooking, whisk together the remaining paprika, garlic, vinegar and olive oil.
When you remove the lid, make sure that the water has all cooked off. Turn the heat to low and add the oil and vinegar mixture. Toss everything together.
Season to taste with Kosher salt and transfer to a serving platter and squeeze the fresh lemon juice over the top of the dish. Serve hot or warm.
Recipe: Smoky Potatoes with Asparagus and Chorizo
- 1 pound fingerling potatoes
- 1/3 pound chorizo sausage
- 1 tablespoon olive oil
- 1 teaspoon smoked parrika
- ½ red onion, thinly sliced
- 1 pound trimmed asparagus, each stalk cut into thirds.
- 1/3 cup water
- 1 teaspoon smoked paprika
- 1 garlic clove, minced
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 1 lemons juice
- kosher salt to taste
- Add 1 tablespoon of olive oil, 1 teaspoon of smoked paprika and the red onions and sauté another 2 minutes. Add the asparagus and sauté two minutes.
- While that is cooking, whisk together the remaining paprika, garlic, vinegar and olive oil.
Preparation time: 10 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 4