Sautéed Asparagus Recipe

This sautéed asparagus recipe is packed with flavor and it is my favorite way to eat my vegetables. When I was on a low carb diet, I made it my mission to find delicious ways to eat more vegetables. I quickly found that drowning my asparagus in ground spanish chorizo, onions and garlic was the best way to eat more cruciferous greens.

This recipe only has 6 ingredients, it's quick and absolutely delicious. I recipe tested this dish over 4 times until I perfected it. This side dish is so easy to make and so versatile.

Why you’ll love asparagus sautéed with onions, garlic, and Spanish chorizo

1. Bold Flavor: The smoky, spicy flavor of Spanish chorizo complements the fresh, earthy taste of asparagus, creating a delicious contrast in every bite.
2. Aromatic: Sautéing with onions and garlic enhances the dish with rich, savory aromas, making it incredibly appetizing.
3. Quick and Easy: This dish is simple to prepare, making it perfect for a quick weeknight meal or an impressive side dish. This asparagus recipe only requires 6 ingredients.
4. Perfect Texture: The asparagus stays crisp-tender, while the chorizo adds a crispy, meaty element to the dish.
5. Nutritious: Packed with protein, fiber, and vitamins, this combination is not only flavorful but also a wholesome, satisfying option. This dish has low carbohydrates and is keto friendly.

This dish is a great way to elevate your everyday vegetables with minimal effort!

Ingredients needed for this recipe for sautéed asparagus

• Ground Spanish chorizo
• Fresh asparagus spears
• Yellow onion
• Garlic cloves
• Salt
• Black pepper

Instructions needed to make this asparagus sautéed with chorizo

• In a large skillet, begin cooking the ground chorizo over medium heat. While cooking, be sure to break apart the ground chorizo.

• Once the chorizo is cooked through, about 5 minutes, remove the chorizo from the skillet being sure to strain as much oil from the meat as possible.
• In the skillet with the chorizo oil, add the onions and garlic. Sauté until translucent and then add the asparagus.

• Toss the onions, garlic and asparagus in the the chorizo oil. Sprinkle the salt and pepper over the asparagus, stir to combine.
• Then add back to the pan the chorizo. Sauté and combine the asparagus with the chorizo until the asparagus is cooked through.
• Remove the asparagus from the skillet. Place the crumbled chorizo and onions over the asparagus and serve immediately.

Do you need to blanche your asparagus before sautéing ?

Blanching asparagus before sautéing is optional but can be helpful depending on the texture you're aiming for. Blanching is a useful step for thicker asparagus or when you want a vibrant, tender result, but for quicker, simpler preparations, it can be skipped. Here's a breakdown of when and why you might want to blanch:

Reasons to Blanch:

1. Even Cooking: Blanching asparagus briefly in boiling water (about 1-2 minutes) ensures it cooks evenly, especially if you’re sautéing thicker spears. This helps it become tender without overcooking the exterior.
2. Brighter Color: Blanching helps the asparagus retain its vibrant green color, making the final dish look more appealing.
3. Reduced Sauté Time: If you blanch the asparagus first, you can shorten the sauté time since it's already partially cooked. This can be useful when combining asparagus with other ingredients like onions or chorizo, which may take longer to cook.

When You Can Skip Blanching:

1. Thin Asparagus: If you’re working with thinner spears of asparagus, blanching isn’t necessary. You can sauté them directly, and they’ll cook through quickly.
2. For Firmer Texture: If you prefer a bit more bite to your asparagus, skip the blanching step and go straight to sautéing.

How to Blanch:

• Bring a pot of salted water to a boil.
• Add the asparagus and cook for 1-2 minutes.
• Immediately transfer the asparagus to a bowl of ice water to stop the cooking process and retain color.
• Drain and pat dry before sautéing.

How do I know my asparagus is fully cooked?

You know your sautéed asparagus is done when it becomes:

1. Bright Green: The asparagus should turn a vibrant, bright green color during cooking, signaling it's tender but still fresh.
2. Tender but Firm: The asparagus should be fork-tender—meaning it yields slightly when pierced with a fork but still has a bit of crunch or firmness. You want to avoid cooking it until it's mushy.
3. Slightly Crispy Edges: The tips and edges of the asparagus should develop a slight crispness or browning, especially if you're cooking over medium-high heat. This adds flavor and texture.

Cooking Time:

• Thin Asparagus: 3-4 minutes.
• Thicker Asparagus: 5-7 minutes.

Test for Doneness:

• Simply pierce a stalk with a fork. If it slides in easily but still has some resistance, it's ready.
• Taste a piece during cooking to check the texture.

For perfect results, avoid overcooking, as asparagus can quickly go from tender-crisp to mushy if left on the heat too long.

Variations and substitutions for asparagus sautéed with onions, garlic, and Spanish chorizo

Protein Substitutes:

1. Bacon or Pancetta: Swap Spanish chorizo for bacon or pancetta to achieve a similar smoky flavor with crispy bits of meat.
2. Sausage: Use any type of sausage, like Italian sausage, Andouille, or chicken sausage, for a different flavor profile.
3. Vegetarian Option: Omit the chorizo and add smoked paprika or chipotle powder to retain the smoky flavor. You could also add toasted nuts like almonds or walnuts for crunch and protein.

Vegetable Variations:

1. Bell Peppers: Add diced bell peppers for sweetness and color.
2. Mushrooms: Sauté sliced mushrooms with the onions and garlic for an earthy addition.
3. Zucchini: Include zucchini slices for a heartier vegetable mix.
4. Spinach or Kale: Stir in spinach or kale at the end for added greens.

Spice Variations:

1. Red Pepper Flakes: Add a pinch of red pepper flakes for extra heat.
2. Smoked Paprika: Boost the smokiness with a sprinkle of smoked paprika.
3. Cumin: Add cumin for a warm, earthy flavor that complements the chorizo.

Cheese Additions:

1. Parmesan or Manchego: Top the dish with grated Parmesan or Manchego cheese for a salty, umami finish.
2. Goat Cheese: Crumble some goat cheese for creaminess and tang.

Herb Additions:

1. Fresh Parsley or Cilantro: Add a sprinkle of fresh herbs at the end for brightness.
2. Thyme or Rosemary: Sauté with a sprig of fresh thyme or rosemary for a fragrant, herbal twist.

Serving Ideas:

1. Eggs: Serve the sautéed asparagus with a fried or poached egg on top for a satisfying breakfast or brunch option.
2. Pasta: Toss the sautéed mixture with pasta and a little olive oil or cream for a complete meal.
3. Grains: Serve over quinoa, farro, or rice to make it more filling.

Storage needed for this simple sautéed asparagus recipe

In the Refrigerator:

• Storage Time: Store in the refrigerator for up to 3-4 days.
• Method: Allow the dish to cool completely before transferring it to an airtight container. This prevents moisture buildup and keeps the flavors fresh.
• Reheating: Reheat on the stovetop over medium heat or in the microwave. If needed, add a splash of olive oil or water to restore moisture when reheating.

In the Freezer:

• Storage Time: While it's best fresh, you can freeze it for up to 1 month.
• Method: Cool the dish completely and transfer it to a freezer-safe container or a zip-top bag. To prevent freezer burn, ensure the container is tightly sealed.
• Reheating: Thaw in the refrigerator overnight, and reheat on the stovetop or microwave. Keep in mind that the texture of the asparagus may soften after freezing.

Proper storage will help preserve the flavors and textures for later enjoyment.

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