A Spring Feast: Asparagus with Chorizo, Fried Eggs, and Smoky Paprika Aioli
This vibrant fusion of seasonal greens, smoky sausage, and rich yolk elevates any meal.
Indulge in the flavors of spring with this vibrant, Spanish-inspired recipe. Tender asparagus, spicy chorizo, perfectly fried eggs, and a smoky paprika aioli combine for a meal that is both rustic and elegant.
Why This Recipe Works
- The Right Pairings: Asparagus, at the peak of its season, is paired with bold chorizo for a delicious contrast of flavors.
- Layered Textures: Crisp asparagus, hearty sausage, and runny-yolk eggs offer outstanding mouthfeel.
- Smoky Paprika Aioli: The creamy, garlicky sauce ties the dish together and adds vibrant flavor.
- Quick Yet Impressive: This meal comes together in under 30 minutes, making it ideal for both weeknights and special brunches.
Introduction
Spring is the season when asparagus shines the brightest. There’s nothing quite like fresh asparagus: sweet, grassy, and satisfyingly crisp. Marrying this vegetable with Spanish chorizo and fried eggs, then crowning it all with a smoked paprika-infused aioli, results in a harmonious, restaurant-worthy meal easy enough to make at home. Whether you’re hosting a sunlit spring brunch or want a quick, flavor-packed dinner, this dish promises both comfort and excitement in every bite.
The Magic of Asparagus and Chorizo
Asparagus and chorizo are a match made in culinary heaven. Chorizo, the vibrant Spanish sausage, bursts with smokiness, paprika, and a hint of garlic. When crisped in a pan, its fat flavors everything it touches—especially green, spring asparagus. The trick is to let the natural sweetness of asparagus play off the fiery richness of the sausage, delivering balance and intrigue.
Choosing the Right Asparagus
- Seek young, slender spears for tenderness and sweetness.
- Thicker spears are delicious too—just trim the woody ends and peel if desired.
- Look for tightly closed tips and vibrant green color.
Selecting Chorizo
- Spanish (dry-cured) chorizo: Often used for charcuterie, it can be sliced and eaten as-is or crisped in the pan.
- Mexican (fresh) chorizo: Crumbly and uncooked, it will need to be browned thoroughly before adding the asparagus.
- For this recipe, Spanish chorizo is preferred for its sturdy, chewy texture and complex flavor.
The Real Star: Smoked Paprika Aioli
Aioli, the garlicky emulsified sauce, is a staple of Spanish and Mediterranean cuisines. When enriched with smoked Spanish paprika, it takes on a mysterious, sultry character that is irresistible. Spread generously, the aioli cuts through the richness of the chorizo and eggs while enhancing the grassy flavors of asparagus.
Smoked (Pimentón) Paprika in Cooking
Spanish smoked paprika, or pimentón, is made from dried red peppers slowly smoked over oak fires before being ground. Available sweet (dulce), bittersweet (agridulce), or hot (picante), it brings a distinctive depth and color. For this recipe, the sweet or bittersweet variety works best, giving the aioli a subtle, smokey nuance without overpowering the other ingredients.
Recipe: Asparagus with Chorizo, Fried Eggs, and Smoked Paprika Aioli
Ingredients
- 1 large bunch fresh asparagus (about 1 pound), trimmed
- 4 ounces Spanish chorizo, sliced or diced
- 4 large eggs
- 2 tablespoons extra-virgin olive oil, divided
- Kosher salt and fresh ground black pepper
- 1 tablespoon red wine vinegar (optional, for brightening)
For the Smoked Paprika Aioli:
- 2 large egg yolks, at room temperature
- 2 small cloves garlic, peeled and mashed
- 1 teaspoon Dijon mustard (optional, for stability)
- 1 teaspoon lemon juice
- 3/4 cup neutral oil (like grapeseed or sunflower)
- 2 tablespoons extra-virgin olive oil
- 1–1.5 teaspoons smoked Spanish paprika
- Kosher salt, to taste
Step-by-Step Instructions
- Make the Smoked Paprika Aioli:
- In a large bowl, whisk together the egg yolks, mashed garlic, mustard (if using), lemon juice, and a pinch of salt.
- While whisking constantly, start adding the neutral oil a few drops at a time until the mixture begins to thicken.
- Once the emulsion forms, gradually drizzle in the rest of the oil, whisking vigorously. Add the olive oil and smoked paprika, whisking until fully incorporated.
- Season the aioli with additional salt and more lemon juice if desired. Set aside. (If you prefer, a stick blender or food processor can simplify the process.)
- Crisp the Chorizo:
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Add the diced chorizo, spreading it out. Cook, stirring occasionally, until crisp and some fat has rendered, about 2–4 minutes.
- Transfer the chorizo to a plate, leaving fat in the pan.
- Sauté the Asparagus:
- Raise the heat to medium-high. Add the asparagus to the same pan, tossing to coat in the chorizo fat and oil.
- Season with salt and pepper. Sauté, turning occasionally, until bright green and just tender, about 3 to 5 minutes depending on thickness.
- If desired, splash in the red wine vinegar to deglaze, scraping up any browned bits.
- Fry the Eggs:
- In a separate nonstick or cast-iron skillet, heat a tablespoon of oil over medium-high heat.
- Crack in the eggs and cook until the whites are set and edges begin to brown, about 2 minutes. For runnier yolks, cover the pan to trap steam; for crispier bottoms, baste with the hot oil.
- Season with salt and pepper.
- Assemble and Serve:
- Arrange asparagus on plates. Sprinkle the crisped chorizo over top. Rest a fried egg on each portion.
- Drizzle or dollop the smoked paprika aioli generously.
- Finish with a pinch of extra smoked paprika and an extra drizzle of olive oil if desired. Serve immediately.
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Tips for Success
- Egg yolks separate best when cold, but let them come to room temperature before whisking for a steady emulsion.
- Steady, slow addition of oil is crucial when making your own aioli—rushing may cause the mixture to break.
- Browning the chorizo well is key: don’t be afraid to develop deep color and crisp edges for optimum flavor.
- Don’t overcook the asparagus; it’s best a little snappy. Thinner stalks may need just 2–3 minutes.
- If your aioli breaks, whisk an extra egg yolk in a clean bowl and slowly add the broken mixture, whisking constantly.
Serving Suggestions
This lively spring dish works beautifully for a variety of occasions:
- Brunch: With crusty bread and a simple green salad.
- Weeknight Dinner: Pair with roasted new potatoes or farro for extra heartiness.
- Tapas-Style Spread: Cut into bite-sized pieces and serve alongside other Spanish-inspired small plates — think marinated olives, patatas bravas, or roasted peppers.
Variations and Substitutions
Make this dish your own by experimenting with alternatives:
- Swap asparagus for broccolini, green beans, or thin zucchini ribbons during other seasons.
- Try Italian finocchiona or salami instead of chorizo for a different flavor profile.
- If smoked paprika is unavailable, mix sweet paprika with a touch of chipotle powder for smokiness.
- Omit eggs for a lighter, side-dish version, or replace with poached eggs.
- For a dairy-friendly aioli, fold in a little Greek yogurt with the mayonnaise base.
Nutritional Profile (Approximate Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 460 kcal |
| Protein | 19 g |
| Carbohydrates | 10 g |
| Fat | 34 g |
| Fiber | 4 g |
| Sodium | 980 mg |
*Nutritional values are estimates and will vary based on ingredient brands and portion sizes.
Make-Ahead and Storage Tips
- Smoked paprika aioli: May be made up to 3 days in advance. Store in a sealed container in the fridge.
- Chorizo: Can be crisped up to 1 day ahead and stored in an airtight container in the fridge. Warm briefly before serving.
- Asparagus: Best cooked fresh, but can be blanched and refreshed in ice water several hours before sautéing.
- Eggs: Fry eggs at the last minute for runny yolks; reheating is not recommended.
Frequently Asked Questions (FAQs)
Can I use store-bought mayonnaise for the aioli?
Absolutely. While homemade aioli is authentic and luscious, you can shortcut by stirring smoked paprika, lemon juice, and minced garlic into a high-quality mayonnaise. The result will still be delicious, if slightly less complex.
Can I make this recipe ahead for a party?
The components can be prepared separately ahead of time—aioli up to 3 days in advance, chorizo crisped the day before, and asparagus trimmed or blanched a few hours ahead. For best results, sauté asparagus and fry eggs just before serving.
What can I substitute for chorizo?
Try andouille, smoked sausage, or even thick-cut bacon for another rich and smoky pairing. For a vegetarian version, use smoked almonds or roasted chickpeas for craveable crunch.
Is there a way to make the aioli without raw eggs?
To avoid raw eggs, make a “cheater aioli” by whisking flavored oils, paprika, lemon, and garlic into commercial mayonnaise or a pasteurized-egg product.
Can I roast the asparagus instead of sautéing?
Yes. Toss trimmed asparagus with oil, salt, and pepper and roast at 425°F (220°C) for 10–15 minutes until tender, then proceed with assembling the dish as described.
Experience Spring on a Plate
This celebration of spring vegetables, Spanish charcuterie, and vibrant sauces is at once simple, stunning, and deeply satisfying. With every bite, tender asparagus, spicy chorizo, oozing yolks, and smoked paprika aioli come together for a dish worthy of the season—and any occasion.
Author’s Tip: Don’t forget to serve with crusty bread to mop up every last bit of yolk and aioli—it’s part of the joy!
References
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