Sorry peeps to be so AWOL. I’ve been a little busy drinking iced coffee, strolling through parks, basking in sunshine and smelling the beautiful flowers that have recently sprung up. The warm weather leaves a grin perma-plastered on my face and adds a new ailment to my string of health issues: spring fever.
I even managed to carve out a spring break of sorts, using a few extra vacation days to head home to Maryland for some quality “reading outdoors” time. Unexpectedly, my visit coincided with peak cherry blossom season, one of the most beautiful times of the year to visit D.C. Naturally, I dragged my family to the Tidal Basin because I wanted to take pictures … and maybe sit by the water in the sun for a few hours.
Buoyed by an afternoon of springtime perfection, I’ve craved light, refreshing fare all week. I’ve got my eye on this salad (I’ve become quite the avocado fan lately!) and these tarts, but I couldn’t resist leaping on the pencil-thin asparagus bundles I spotted at the store the other day.
I have a special place in my heart for hashes, since they can be eaten at any time of day or night, form a delicious bed for a runny egg yolk and can be dressed up or down in a million ways. The only necessities are crisped potato cubes, fried onions and usually, some meat. I’ve had beet hash, carrot hash, bell pepper hash, Brussels sprouts, mushroom … hash with corned beef, short ribs, turkey, sausage — basically, anything and everything goes.
This asparagus and chorizo hash, with crisp, verdant asparagus and spicy, smoky chorizo, is kind of perfect. While I didn’t top it with a fried egg today, thankfully, I’ve got a skillet full of leftovers. I think this would also be delicious with chopped hard-boiled eggs, if you’re packing it for a work lunch and don’t have the ability to fry up an egg on the spot.
Asparagus is ubiquitous this time of year, so while I’m sure you have your go-to recipes, I highly recommend you add this to your breakfast or lunch or dinner rotation. Or you could be like me, and add it to all three.
Asparagus and Chorizo Hash
Adapted from Smitten Kitchen
- 2 tablespoons olive oil
- 6 ounces (2 links) fully-cooked chorizo sausage, diced
- 1 pound Yukon gold potatoes, peeled and cut into a 1/2-inch dice
- 1 small yellow onion, diced
- 1/2 pound asparagus, ends trimmed and cut into 1-inch segments
- 1/4 teaspoon chili powder
- Salt and pepper to taste
1) Heat the oil on medium heat in a 12-inch skillet. Add the diced chorizo and cook until browned, 7-10 minutes. Remove with a slotted spoon and set aside. Leave the heat on and the renderings in the pan.
2) Add the potatoes and allow them to sit in for a couple minutes without touching them. While they’re cooking, season them with the chili powder, salt and pepper. Once they’ve browned slightly, flip them and let them cook again for a few minutes. Repeat until all sides are mostly browned.
3) After 15 minutes of browning the potatoes, add the onions. Cook for another 5 minutes, then add the asparagus and cover. Cook for 5-8 minutes, or until they’re crisp.
4) Uncover, return the chorizo to the pan and cook for another minute or two. Taste for seasoning and adjust if needed. Serve immediately.