Carefully lower eggs into a saucepan of gently boiling water and cook for 7 minutes (see tip at end of recipe). Drain and let the cold tap run over them until they feel cool. Peel and keep for the meantime in cold water.
Plunge asparagus into a saucepan of boiling, lightly salted water and cook for 2-5 minutes, depending on their thickness and how you like your asparagus cooked. Drain and refresh them with cold water and dry on paper towels.
Sizzle chorizo in 1 Tbsp oil in a medium-sized frying pan – take care not to let it burn – then transfer to a plate. If there is a lot of oil and fat left in the pan, pour most of it (or pour it all o and add a fresh Tbsp of oil) and add onion. Cook gently until tender and lightly coloured. Transfer to plate with the chorizo.
Add asparagus to pan with the lemon zest and most of the paprika, toss gently and let everything heat through. Dish onto 4 plates along with the chorizo and onion. Roughly chop the eggs and scatter over, or gently cut them in the palm of one hand and drop them casually onto each plate. Finish off with a dusting of paprika and a good smattering of coarsely chopped parsley. Serve immediately.
Cook's tip
- Prick the rounded end of the egg with a dressmaking pin to make a small pinhole for the air to escape (it stops the shells cracking).
- Fast and fabulous, prepped and served within 15 minutes, Tuesday night supper (or any other night) – it doesn’t get much better than this: olives to nibble while preparing, good bread to serve alongside and a glass or two of the doctor’s medicine (Rioja) to wash it down.
Article from the November, 2012 issue of Taste magazine.
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