Spring asparagus and Spanish chorizo is a classic pairing built on contrast: the green, slightly grassy flavor of fresh asparagus against the smoky, paprika-heavy fat of cured sausage. This is a four-ingredient recipe and a fast one, well suited to the beginning of asparagus season when the stalks are thin and tender enough to cook quickly in a cast iron skillet. As a tapa or a side dish, it delivers a lot of flavor with very little effort.
Spanish chorizo here means the firm, cured variety rather than the raw Mexican-style sausage, which matters for both texture and flavor. The chorizo goes in before the asparagus, which gets time to brown on both sides, so it warms through and releases its fat into the pan without overcooking. A generous sprinkle of large granule sea salt at the end makes it even better. Serve immediately, directly from the skillet, with good bread nearby to soak up the oil left in the pan.
How to Make Asparagus with Spanish Chorizo Sausage
Sear the Chorizo in Olive Oil
Warm 2 to 3 tablespoons of extra virgin olive oil in a cast iron skillet over medium heat. 
Add the sliced Spanish chorizo sausage to the skillet, cook for about 5 minutes until slightly browned.
Add the Asparagus and Finish with Sea Salt
Add the asparagus, and cook until browned on both sides.
Stir and cook for about 2-3 minutes so the chorizo flavors blend with the asparagus as the fat releases from them.
Remove from heat, sprinkle with large granule sea salt, and serve immediately.
Asparagus with Spanish Chorizo Sausage
- Total Time: 25 minutes
- Yield: Serves 4
Description
A delightful spring tapa – tender grilled asparagus paired with flavorful Spanish chorizo sausage.
Ingredients
- 1 bunch of asparagus, trimmed
- 3/4 cup Spanish chorizo sausage, sliced
- Extra virgin olive oil
- Large granule sea salt to sprinkle
Instructions
Sear the Chorizo in Olive Oil
Warm 2 to 3 tablespoons of extra virgin olive oil in a cast iron skillet over medium heat.
Add the sliced Spanish chorizo sausage to the skillet, cook for about 5 minutes until slightly browned.
Add the Asparagus and Finish with Sea Salt
Add the asparagus, trimmed from their bottoms, and cook until browned on both sides.
Stir and cook for about 2-3 minutes so the chorizo flavors blend with the asparagus as the fat releases from them.
Remove from heat, sprinkle with large granule sea salt, and serve immediately.
Notes
Make sure to use Spanish chorizo, not Mexican.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2
- Sodium: 400
- Fat: 12
- Carbohydrates: 5
- Fiber: 2
- Protein: 8
Frequently Asked Questions
What type of chorizo should I use for this recipe?
Use cured Spanish chorizo, which is a dry-aged sausage that can be sliced and eaten without further cooking. It differs from raw Mexican chorizo, which needs to be fully cooked through.
Can I use a regular skillet instead of cast iron?
Yes, a stainless steel or nonstick skillet works fine. Cast iron retains heat well and gives the asparagus a good sear, but the result will be similar with any heavy-bottomed pan.
How do I know when the asparagus is done?
The asparagus should be browned on both sides and pierced easily with a fork or knife. It should bend slightly but not be limp. Thinner spears will cook faster than thicker ones.
Such a lovely tapa, I had something simliar in Madrid last summer and it was amazing.
Can I use Mexican chorizo?
Hey Pete, I mean, you can – but it will be a very different dish. The chorizo will be crumbly, and needs to cook longer as it is not cured like Spanish chorizo is. It will also have a slightly different taste, but I’m pretty sure it will still taste delicious!
Made this for my dad’s birthday BBQ, and it was a hit alongside grilled chicken. Big hit!