Not your usual dinner salad. A delightful spicy, crunchy and creamy salad.
*See Kitchen Notes for more information and links
To a small sauce pan (big enough to hold 2 to 4 eggs), add about ½" of water. Bring to a boil. Carefully place the eggs in the pan, reduce heat for a simmer, cover and set the timer for 6 ½ minutes. When the timer goes off, immediately drain the water from the pan and run cold water over the eggs. Let cool for a minute or two.
Because they are soft-boiled, you need to be extra careful when peeling. Gently tap the wide end of the egg on the counter to crack. Carefully start removing the shell and the membrane under the shell. If the membrane won't separate from the egg, hold the egg under a slow stream of water while you peel. The water will be drawn under the membrane, helping to separate the membrane and shell from the egg.
Crumble the chorizo in a skillet (preferably the same skillet you plan to use for the asparagus). Cook over medium low heat, covered, stirring occasionally, until done, but not dry. Add the red chile sauce if desired. Heat through and remove from the heat, cover and set aside.
Steam the asparagus in a steamer is you have one. If you don't have an asparagus steamer, then add "a little" water to the bottom of a skillet large enough to hold the asparagus.* Bring to a boil, add the asparagus and cover. Reduce heat and simmer for about 3 to 4 minutes until the asparagus is crispy tender. Drain and run under cold water for a few seconds to stop the cooking process. Set aside.
Divide the asparagus between 2 plates. Drizzle with olive oil and top with half the chorizo. Cut the eggs in half and place on top. Sprinkle with salt and pepper and a dusting of crumbled dried oregano.
Cooking the asparagus - If you use the same skillet that was used to cook the chorizo, then you get to take advantage of the spices and flavors stuck to the bottom of the skillet. Just transfer the chorizo to a bowl and cover to keep warm.
Chorizo – Making your own Mexican chorizo is really easy. If you buy it and can only find links, then remove the casing and crumble the sausage into the skillet. One link is approximately ¼ pound which is all you need for two (2) salads.
Other protein options – This salad is great with any type of spicy meat. We’ve had it with crispy bacon and crispy salami. Any spicy sausage works. If you are vegetarian, just omit the meat or substitute with fried tofu or a sharp, smokey cheese. Another vegetarian option is to top with grated Pecorino Romano and a dusting of smoked paprika.
Asparagus – We like our asparagus crisp tender. You can cook it using any method you want – steamed, grilled or roasted. Since I don’t have a steamer, I skillet steam, covered, with a little bit of simmering water.
Eggs – If you don’t want to soft-boil (or steam) them, a fried egg or poached egg works as well. Just make sure you don’t overcook them. You want the yolks runny so that they create a sauce for the dish.
Oregano – Use any herb or spice you want or just omit it altogether. I like oregano with chorizo, tarragon with bacon and salami, and a touch of smoked paprika with cheese.
Recipe author: MJ of MJ's Kitchen