Serious Eats: Recipes

Sautéed Asparagus with Chorizo, Fried Eggs, and Smoked Paprika Allioli

[Photographs: J. Kenji Lopez-Alt]

Note: You can also make a cheaty allioli by whisking 1 minced garlic clove, 3/4 teaspoon smoked paprika, 1/2 teaspoon lemon juice, and 2 tablespoons extra-virgin olive oil into 1/4 cup prepared mayonnaise. If you don't have a hand blender, allioli can be made with a bowl. Combine the egg, mustard, lemon juice, garlic, and paprika in a bowl. Whisking constantly, slowly drizzle in the canola oil followed by the olive oil. Season to taste with salt and pepper.

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

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