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5 from 1 vote

Sauteed Asparagus Recipe

This flavorful sautéed asparagus with onions, garlic, and Spanish chorizo is perfect for a quick dish that's packed with smoky, vibrant flavors.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: American
Servings: 4
Calories: 202kcal
Author: Cari

Ingredients

  • 8 oz of ground Spanish chorizo
  • 1 yellow onion sliced
  • 5 garlic cloves minced
  • 1 lb of fresh asparagus trimmed
  • ½ teaspoon black pepper
  • ¼ teaspoon salt

Instructions

  • 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.

Notes

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.

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.
    1. Sausage: Use any type of sausage, like Italian sausage, Andouille, or chicken sausage, for a different flavor profile.
    1. 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.
    1. Mushrooms: Sauté sliced mushrooms with the onions and garlic for an earthy addition.
    1. Zucchini: Include zucchini slices for a heartier vegetable mix.
    1. 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.
    1. Smoked Paprika: Boost the smokiness with a sprinkle of smoked paprika.
    1. 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.
    1. 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.
    1. 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.
    1. Pasta: Toss the sautéed mixture with pasta and a little olive oil or cream for a complete meal.
    1. Grains: Serve over quinoa, farro, or rice to make it more filling.