Sautéed Asparagus With Chorizo, Fried Eggs, and Smoked-Paprika Allioli Recipe

Photographs: J. Kenji Lopez-Alt. Video: Serious Eats Video.

How to Make Extra-Crispy Fried Eggs

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.

Recipe Facts

Active: 15 mins
Total: 15 mins
Serves: 2 servings

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For the Smoked Paprika Allioli:

  • 1 large egg

  • 1 teaspoon Dijon mustard

  • 1 teaspoon fresh juice from 1 lemon

  • 1 medium clove garlic, minced

  • 1 teaspoon mild (dulce) smoked paprika

  • 1/2 cup canola oil

  • 1/4 cup extra-virgin olive oil

  • Kosher salt and freshly ground black pepper

To Assemble:

  • 2 tablespoons extra-virgin olive oil

  • 4 ounces Spanish-style dry-cured chorizo, finely diced

  • 3/4 pound thin asparagus, trimmed and cut into 2-inch lengths

  • 2 medium cloves garlic, finely sliced

  • 1/2 teaspoons sherry or red wine vinegar

  • 2 large eggs


  1. For the Smoked Paprika Allioli: (see note) Combine egg, mustard, lemon juice, garlic, and smoked paprika in the bottom of a cup that just fits the head of a hand blender. Carefully pour in canola oil. Place head of blender in bottom of jar. Start blender and slowly pull it up through the mixture. A thick, creamy emulsion should form. Transfer mixture to a bowl. Whisking constantly, slowly drizzle in olive oil. Season to taste with salt and pepper.

  2. To Assemble: Heat olive oil and chorizo in a large cast iron or non-stick skillet over medium heat. Cook, stirring, until chorizo is crisp, about 3 minutes.Transfer chorizo and rendered fat to a small bowl. Return 2 teaspoons of fat to the skillet and heat over medium-high until shimmering. Add asparagus and cook, stirring and tossing, until bright green, about 1 minute. Add garlic and continue to cook until asparagus is tender and garlic is fragrant, about 45 seconds. Season to taste with salt and pepper, add vinegar and toss to coat. Transfer asparagus to serving plates.

  3. Add remaining chorizo fat to skillet (there should be about 2 tablespoons) and heat over high heat until shimmering. Add eggs, season with salt and pepper, and cook, spooning the hot fat over the top of the eggs so they set rapidly. Continue to cook until whites are barely set and frizzled around the edges, but yolk is still runny. Top asparagus with fried eggs, chorizo bits, and chorizo fat. Serve with smoked paprika allioli.

Special Equipment

Hand blender, large cast iron skillet or large nonstick skillet

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Nutrition Facts (per serving)
697 Calories
62g Fat
10g Carbs
26g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 697
% Daily Value*
Total Fat 62g 80%
Saturated Fat 14g 70%
Cholesterol 282mg 94%
Sodium 1005mg 44%
Total Carbohydrate 10g 4%
Dietary Fiber 4g 13%
Total Sugars 3g
Protein 26g
Vitamin C 15mg 75%
Calcium 89mg 7%
Iron 4mg 22%
Potassium 728mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)