Chorizo and Asparagus Saute
with tomatoes / zucchini
Bring summer flavors to the dinner table with this saute of spicy (or not) chorizo and fresh zucchini and asparagus. Finish with a fresh tomatoes and cilantro.
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Ingredients
Chorizo and Asparagus Saute:
- Zucchini - 1 lb , diced
- Asparagus - 10 oz , trimmed and chopped into 1" / 2.5cm pieces
- Garlic - 2 cloves , chopped
- Green onions - 3 stalks , chopped, white and green parts separate
- Tomatoes, medium - 1 , diced
- Cilantro - 1 Tbsp , chopped
- Chorizo, raw (sub Italian sausage) - 16 oz
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Limes - 1/2 , juice of
Prep
- Zucchini / Asparagus / Garlic / Green onions - Prep as directed. Combine garlic and white parts of green onions in one container. Store other veggies in separate containers. (Can be done up to 2 days ahead)
- Tomatoes / Cilantro - Prep as directed and combine.
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Make
- Heat a frying pan or skillet over medium-high heat. Add first part of cooking oil and then zucchini to heated oil. Saute until zucchini begins to brown on the outside, 2 to 3 minutes. Add a pinch of salt and then garlic and white parts of green onions and continue cooking until garlic is fragrant, ~1 minute more. Set zucchini aside and return pan to heat.
- Add second part of cooking oil and then chorizo to heated pan. Saute until chorizo is starting to brown, 2 to 3 minutes. Add asparagus to chorizo and saute until asparagus is tender, 3 to 4 minutes more. Add zucchini back to pan with green parts of green onions and stir to combine. Squeeze lime juice over saute and season with salt and pepper.
- Transfer chorizo and asparagus saute to serving bowls. Top each serving with tomatoes and cilantro. Enjoy!
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