Smoky Potatoes with Asparagus and Chorizo
Prep time: 
Cook time: 
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Serves: 4 as main dishes
  • 1½ lbs fingerling potatoes
  • 6 oz chorizo sausage
  • 1 tsp smoked paprika
  • ½ red onion, thinly sliced
  • 2 garlic cloves, minced
  • 1 lb trimmed asparagus, each stalk cut into thirds
  • ¼ tsp salt
  • 2 Tbsp red wine vinegar
  • juice of 1 lemon
  1. Add potatoes to a 2-3 quart pot of water and set over high heat, bring to a boil. Once boiling, reduce heat to medium and cook for 15 minutes or until just fork tender.
  2. Meanwhile, in a large sauté pan or heavy skillet, cook the chorizo over medium heat, breaking it up as you cook, about 3-5 minutes. Add smoked paprika and the red onions and sauté another 3-4 minutes; add garlic and saute 30-60 seconds or until fragrant. Add the asparagus, sprinkle with salt, and sauté 5-7 minute or until tender.
  3. Use a slotted spoon to remove the potatoes from the pot of water and add them to the pan. Add red wine vinegar; stir to coat and cook an additional 3-5 minutes.
  4. Transfer to a serving platter and squeeze the fresh lemon juice over the top of the dish. Serve hot.
Recipe from Heather Christo
Nutrition Information
Serving size: ¼ recipe Calories: 264 Fat: 7.5 Carbohydrates: 33.0 Sugar: 2.8 Sodium: 580 Fiber: 4.8 Protein: 15.0 Cholesterol: 19
Recipe by Prevention RD at