grilled chipotle asparagus with chorizo + fried egg

some recipes just happen. .

like. on accident. at two in the morning. fueled by nothing but pure hunger + a nearly empty fridge.

this recipe is one of them.

i had made this fiery yet delightfully rich compound butter for a fish dish a few days prior. the chipotle compound butter is simply chiles in adobo sauce -which by the way is one of my pantry staples, you gotta get on board!- with garlic + butter.

you whip the three simple ingredients in the food processor + voila! you’re graced with a flavor-packed butter that melts into a flavorful sauce.

so, there i was, hunger knocking at my late night door + i spied with my little eye a heap of the compound butter.

i tossed a few tablespoons of the freckled magic into a skillet, sliced up two chorizo links + the leftover veggies i had in my crisper. in this case, the veggies were a very sad zucchini, some wilted asparagus spears + a handful of criminis, that may or may not should have been eaten.

after some sauteing, i was still unsure about how my results would turn out.. so what’s a girl to do when she has doubts?

toss a fried egg on top!

a runny egg makes everything better!

and, that’s just science my friends.

once the veggies formed a nice bed on the plate, i scattered the chorizo over the top, laid the egg on top + with one swipe of my fork, i let the yolk run wild.

and the rest is history!

the yolk combined with the rich butter create a gorgeous sauce that coats the charred veggies + crisp chorizo.
this dish became an instant favorite around the house -from the brunch hour to the witching hour- we have yet to tire of this savory combo!

grilled chipotle asparagus with chorizo + a fried egg

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Prep time

5 mins

Cook time

10 mins

Total time

15 mins

Serves: 4 servings

Ingredients

2 chorizo links, sliced into thin coins
1 zucchini, sliced lengthwise
1 bunch asparagus, woody ends discarded
2 cups baby spinach
1 cup crimini mushrooms
4 eggs
chipotle butter {see below}

chipotle butter:

2 chipotle chilies in adobo sauce
4 tablespoons of butter
1 garlic clove
pinch of kosher salt + freshly ground pepper

Instructions

first, make the compound butter by combining the ingredients in a food processor or mixing bowl + a whisk.
heat a large skillet over medium heat, add 3 tablespoons of the compound butter + let it melt until the butter starts to brown.
while the butter heats up, heat up a stove-top grill pan. spray with cooking spray + add the asparagus + zucchini ribbons.
once the butter starts to froth, add the chorizo + mushrooms. cook until brown + crisp.
once the chorizo mix is browned, add the spinach to the skillet + cook until wilted.
move your chorizo mix to one side of the skillet, add remaining tablespoon of butter + crack your eggs into the skillet.
cover the skillet with a lid + cook until the eggs are sunny-side up {or to your preference!}.
remove the grilled veggies to the plates, top with the chorizo mix + the egg on top. enjoy while hot!

for this recipe i am referring to pre-cooked chorizo links that simply need to be heated up! these links from wellshire are my absolute favorite {i get them from my local whole foods!}.

you can use a fresh/raw chorizo link BUT you will want to cook + brown it first, drain the fat, then add the mushrooms + spinach.

no grill pan? no problem! i suggest this cooking method because the char adds a nice flavor note, but you can simply sautee the asparagus + zucchini in the skillet or toss ’em with a bit of olive oil in the oven {425º for 10 minutes}.