SAUTÉED ASPARAGUS WITH CHORIZO, EGG AND SMOKED PAPRIKA AIOLI

1 egg

3/4 asparagus

2 ounce dry cured chorizo, finely diced

1 clove of garlic

olive oil

salt and pepper

AIOLI:

1 egg

2 tbsp lemon juice

2 tbsp hemp seed oil

1 clove of garlic

1 tsp hemp seeds

salt and pepper

1 tsp smoked paprika

 

  • for smoked paprika aioli combine all the ingredients except oil with the hand blender and slowly start adding hemp seed oil until you get creamy emulsion, season with salt and pepper
  • heat olive oil  and chorizo in the skillet over medium heat and cook until crisp about 3 min, then put aside
  • sautée asparagus for about 1 min until tender and then add garlic, season with salt and pepper
  • fry and egg but make sure the yolk is still runny
  • top asparagus with egg and chorizo bits and serve with smoked paprika aioli

ENJOY!