T-minus three days until vacation. Deep breaths. I can totally do this. If I survived Monday, I can definitely make it through the next 3 days. Am I the only one who gives themselves pep talks? Am I the only one who feels as though accomplishing anything at work the days before vacation is a huge chore only do-able with a pep talk? I hope not.
I made this for dinner because it was fast and easily re-heatable. I’m going to need it for lunch tomorrow because packing a lunch before work is too hard at this juncture. Ok, I know what you’re thinking, “shut up with the vacation talk Betsy. Not everyone gets a week off right now.” Fine. Fair enough, we can talk about anything you’d like. I’m open to topic suggestions. How ’bout that “One Shining Moment” video montage after the championship game last night? Pretty sweet.
Maybe I’ll just stick with recipes. This one was SUPER simple, and had only a few ingredients. Definitely on my list of meals I can whip up at the last minute. I substituted hot linguica for chorizo since my supermarket doesn’t sell fully cooked chorizo.
Asparagus and Chorizo Hash recipe from Bites Out of Life
2 tablespoons olive oil
– 6 ounces (2 links) fully-cooked chorizo sausage, diced
– 1 pound Yukon gold potatoes, peeled and cut into a 1/2-inch dice
– 1 small yellow onion, diced
– 1/2 pound asparagus, ends trimmed and cut into 1-inch segments
– 1/4 teaspoon chili powder
– Salt and pepper to taste
1) Heat the oil on medium heat in a 12-inch skillet. Add the diced chorizo and cook until browned, 7-10 minutes. Remove with a slotted spoon and set aside. Leave the heat on and the renderings in the pan.
2) Add the potatoes and allow them to sit in for a couple minutes without touching them. While they’re cooking, season them with the chili powder, salt and pepper. Once they’ve browned slightly, flip them and let them cook again for a few minutes. Repeat until all sides are mostly browned.
3) After 15 minutes of browning the potatoes, add the onions. Cook for another 5 minutes, then add the asparagus and cover. Cook for 5-8 minutes, or until they’re crisp.
4) Uncover, return the chorizo to the pan and cook for another minute or two. Taste for seasoning and adjust if needed. Serve immediately.