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grilled chipotle asparagus with chorizo + fried egg

May 10, 2016 by kelly

some recipes just happen. .

{grilled green veggies with chorizo + a fried egg} a few steps + fresh ingredients deliver a delicious yolk-topped meal!-

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

this recipe is one of them.

{grilled green veggies with chorizo + a fried egg} a few steps, two pans + fresh ingredients deliver a delicious yolk-topped meal!-

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.

{grilled green veggies with chorizo + a fried egg} a few steps to a delicious yolk-topped meal!-

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?

{grilled green veggies with chorizo + a fried egg} a few steps, two pans + fresh ingredients deliver a delicious runny yolk-topped meal!-

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!

{grilled green veggies with chorizo + a fried egg}-

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
 
Save Print
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
  1. first, make the compound butter by combining the ingredients in a food processor or mixing bowl + a whisk.
  2. heat a large skillet over medium heat, add 3 tablespoons of the compound butter + let it melt until the butter starts to brown.
  3. while the butter heats up, heat up a stove-top grill pan. spray with cooking spray + add the asparagus + zucchini ribbons.
  4. once the butter starts to froth, add the chorizo + mushrooms. cook until brown + crisp.
  5. once the chorizo mix is browned, add the spinach to the skillet + cook until wilted.
  6. move your chorizo mix to one side of the skillet, add remaining tablespoon of butter + crack your eggs into the skillet.
  7. cover the skillet with a lid + cook until the eggs are sunny-side up {or to your preference!}.
  8. remove the grilled veggies to the plates, top with the chorizo mix + the egg on top. enjoy while hot!
3.2.2925

 


swap

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.

 cooktip

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}.

tiny one

this dish is perfect for a party of one! just drop the ingredients down to suite your single-serving needs

cal arrow

you could drop some cals by choosing a turkey sausage instead of the more indulgent cousin chorizo.

tiny leftovers

these might tickle your fancy as well! ↓

ravioli + asparagus in a lemon-brown butter sauce oven-fried chicken with arugula salad + fried egg bacon-wrapped chicken + asparagus in a pesto cream sauce potato, poblano + chorizo tacos

Filed Under: main dish

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