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Chorizo and Asparagus Saute
with tomatoes / zucchini

Active: 30 min Total: 40 min
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.


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


  1. 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)
  2. Tomatoes / Cilantro - Prep as directed and combine.

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  1. 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.
  2. 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.
  3. Transfer chorizo and asparagus saute to serving bowls. Top each serving with tomatoes and cilantro. Enjoy!



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