I make this simple and easy to make dish often when asparagus is still in season and not too pricey. I sometimes bake it in individual bowls or just cook it in a covered skillet on the stove top to avoid heating up the kitchen. I love that it has more vegetables than meat which are added to flavor the sauce and the vegetables. The usual meat added are Spanish chorizos and ham; the other vegetables are sweet peas and roasted sweet red bell pepper. I omitted the peas and added baby limas instead for added protein. If you can't find or don't like chorizos, other sausages are okay to use with this poached eggs and asparagus dish, but you have to omit the Spanish paprika though and substitute it with regular sweet paprika.
Asparagus and Eggs
2 tablespoons olive oil
1 cup chopped Vidalia or sweet onion
2 cloved garlic, minced
2 pieces Spanish chorizo, sliced
1 cup cubed ham
2 teaspoons sea salt
ground black pepper, to taste
1 teaspoon pimentón (Spanish paprika)
1 pound asparagus, sliced into half inch pieces
1 large tomato, chopped
1 cup coarsely chopped roasted red bell pepper
1 cup frozen sweet peas
1 tablespoon extra virgin olive oil
- In a large non-stick skillet, heat olive oil and saute garlic and onion for 3 minutes; add chorizo, ham, salt, pepper, and pimentón. Let cook on medium heat for 2 minutes. Stir in asparagus, tomatoes, and roasted red bell pepper and let simmer uncovered for 3 minutes. Stir in sweet peas. Make 6 wells and place one egg on each well. Sprinkle a few grains of sea salt on the eggs. Cover and let simmer until eggs are set but yolks are still soft. Remove from heat and drizzle all over with extra virgin olive oil. Serve immediately.