Asparagus pan with egg and chorizo

Ingredients for 2 servings:

• 200 g asparagus, green
• 20 g onion(s), red, small
• 10 g garlic clove(s)
• 15 g ginger
• 2 tbsp olive oil
• 100g chorizo
• 1 tbsp lard, preferably with cracklings
• 2 eggs, size M
• 2 pinches of salt
• 2 pinches of black pepper, freshly ground
• 2 tbsp, heaped wheat flour type 550
• 60 g liquid chicken stock
• 1 tbsp teriyaki sauce

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

A colorful, spicy dish that’s guaranteed to fill you up. Recipe from northern Spain.

For the vegetables, wash the asparagus, trim 2 cm off the bottom, peel from bottom to top with a vegetable peeler, cut crosswise into approximately 4 cm long pieces, and set aside in a water bath. Trim both ends of the onions and garlic cloves, peel, and roughly chop. Peel the washed ginger, cut thinly across the grain, and roughly chop. Cut the chorizo ​​crosswise into 6 mm thick slices and fry in the lard. For the scrambled eggs, break the eggs and whisk with the salt and pepper. Whisk the wheat flour into the egg mixture until smooth. Heat the olive oil in a wok until fragrant. Add all the vegetables and stir-fry for 2 minutes. Add the chorizo ​​and lard and stir-fry for another 30 seconds. Pour the egg mixture over the vegetables and let it set. Loosen the mixture, then stir in the chicken stock and teriyaki sauce. Bring to a boil, pour into a serving pan, serve and enjoy.