Roasted Chorizo with Asparagus
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in under an hour and honestly requires minimal effort. Spanish chorizo and asparagus are a match made in heaven, and the sherry vinegar brings this beautiful brightness to everything. Asparagus is packed with folate and antioxidants, so you're getting something genuinely good for you while enjoying real comfort food. The best part? Most of the ingredients probably sit in your pantry already, making this an economical choice that tastes far more impressive than the time you spend preparing it.
Ella x
Ingredients
- 12spanish chorizo sausages(sliced into 1-inch rounds)
- 1½ poundsfresh asparagus spears(trimmed and halved)
- 3 tablespoonsolive oil
- 4garlic cloves(minced)
- 2 tablespoonssherry vinegar
- 1 teaspoonsmoked paprika
- 1 tablespoonfresh lemon juice
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- 4fresh thyme sprigs
- ½red onion(thinly sliced)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C) and position the rack in the upper-middle section.
Tip: A hotter oven ensures the chorizo gets crispy edges while the asparagus caramelizes beautifully.
- 2
Spread the chorizo slices and asparagus pieces on a large baking sheet, arranging them in a single layer without overcrowding.
Tip: If needed, use two baking sheets to avoid steaming the vegetables.
- 3
Drizzle with 2 tablespoons of olive oil, then sprinkle with sea salt, black pepper, smoked paprika, and scatter the fresh thyme sprigs throughout.
Tip: Toss everything together with your hands to ensure even coating.
- 4
Roast in the preheated oven for 20-22 minutes, stirring halfway through, until the chorizo is caramelized and the asparagus is tender with slightly charred tips.
Tip: The asparagus should bend easily but still have a bit of firmness when pierced with a fork.
- 5
While the vegetables roast, whisk together the minced garlic, sherry vinegar, lemon juice, and remaining 1 tablespoon of olive oil in a small bowl to create a quick vinaigrette.
Tip: Let the garlic sit in the vinegar for a few minutes to soften its raw bite.
- 6
Remove the baking sheet from the oven and immediately drizzle the garlic-vinegar mixture over the hot chorizo and asparagus, tossing gently to coat.
Tip: The heat will warm the vinaigrette and help the flavors meld together.
- 7
Transfer to a serving platter and garnish with the thinly sliced red onion for a fresh, peppery finish.
Tip: Serve immediately while everything is still warm and steaming.
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