1 lb trimmed asparagus, each stalk cut into thirds
¼ tsp salt
2 Tbsp red wine vinegar
juice of 1 lemon
Instructions
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.
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.
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.
Transfer to a serving platter and squeeze the fresh lemon juice over the top of the dish. Serve hot.