Yup it’s spring and that means 12 weeks of asparagus! Now the challenge to come up with recipes I have not cooked already, and I accept that challenge. This dish was inspired by a nice Spanish chorizo I had, the cured kind and the first of the season asparagus. I served atop some cheese polenta with manchego cheese – yum! I’m having the leftovers for lunch.
4 oz chorizo, sliced thin
1 bunch of asparagus, cut into 1/2 inch pieces
1 bunch of green garlic, sliced thin
In a large skillet heat oil, add green garlic and asparagus, cook over medium heat for 3 min. Add chorizo, cook for 2 more minutes.
Serve on polenta, top with manchego cheese.