Asparagus with Spanish Chorizo Sausage

Spring asparagus and Spanish chorizo is a classic pairing built on contrast: the green, slightly grassy flavor of fresh asparagus against the smoky, paprika-heavy fat of cured sausage. This is a four-ingredient recipe and a fast one, well suited to the beginning of asparagus season when the stalks are thin and tender enough to cook quickly in a cast iron skillet. As a tapa or a side dish, it delivers a lot of flavor with very little effort.

Spanish chorizo here means the firm, cured variety rather than the raw Mexican-style sausage, which matters for both texture and flavor. The chorizo goes in after the asparagus has had time to brown on both sides, so it warms through and releases its fat into the pan without overcooking. A generous sprinkle of large granule sea salt at the end makes it even better. Serve immediately, directly from the skillet, with good bread nearby to soak up the oil left in the pan.

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How to Make Asparagus with Spanish Chorizo Sausage

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Sear the Asparagus in Olive Oil

Warm 2 to 3 tablespoons of extra virgin olive oil in a cast iron skillet over medium heat.

Add the asparagus, cut in half, and cook until browned on both sides and tender.

This typically takes 2 to 4 minutes depending on the thickness of the spears.

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Add the Chorizo and Finish with Sea Salt

Once the asparagus is tender, add the sliced Spanish chorizo sausage to the skillet.

Stir and cook for about 5 minutes so the chorizo flavors blend with the asparagus as the fat releases from them.

Remove from heat, sprinkle with large granule sea salt, and serve immediately.

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Print

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