Roasted Chorizo with Asparagus

Instructions

1. 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. 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. 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. 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. 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. 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. 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.