We are at the end of the local asparagus season and I wanted to do something different with the last of the local harvest.
This recipe, adapted from a recipe by Heather Christo, did the trick for me taste wise. Unfortunately, it was not as photogenic as I hoped. Next time I will look for smaller yellow fingerlings to provide more of a visual contrast for presentation.
What the recipe lacks in presentation is made up in flavor. The smokiness infuses the sautéed onions which, when combined with the freshness of the asparagus and the spiciness of the chorizo, makes for a refreshing combination of flavors. The salad is a perfect simple meal that is easily assembled.
Smoke Infused Potato Salad with Chorizo and Asparagus
1 pound small fingerling potatoes
1/3 pound chorizo sausage
2 tablespoons olive oil
2 teaspoon smoked paprika
½ red onion, thinly sliced
1 pound trimmed asparagus, each stalk cut into thirds.
1/3 cup water
¼ teaspoon liquid smoke
1 garlic clove, minced
2 tablespoons red wine vinegar
Bring a medium pot of salted water to a boil. Add the potatoes and cook until just fork tender, about 15 minutes.
Meanwhile, in a large sauté pan or heavy skillet, cook the chorizo over medium heat, breaking it up as you cook, about 2-3 minutes.
Add 1 tablespoon of olive oil, 1 teaspoon of smoked paprika, the liquid smoke, and the red onions and sauté another 2 minutes. Add the asparagus and sauté two minutes.
Use a slotted spoon to remove the potatoes from the pot of water and add them to the pan. Stir to coat and cook, add the water and a lid and cook 2 more minutes.
While that is cooking, whisk together the remaining paprika, garlic, vinegar and olive oil.
When you remove the lid of the pan, make sure that the water has all cooked off. Turn the heat to low and add the oil and vinegar mixture. Toss everything together.
Transfer to a serving platter and garnish as desired: I used some micro-greens. Serve hot or warm.
Preparation time: 10 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 4