Fried Eggs with Sautéed Asparagus and Andouille

I was looking for something for dinner tonight because I have a few eggs that cracked in transit from shopping. I searched "egg for dinner recipes" and found a few results of pages called Ex Number of Egg Meals for Dinner. On my first click, I went to Serious Eats' article, "27 Egg Recipes That Make Great Dinners." I found inspiration from item number two, Sautéed Asparagus With Chorizo, Fried Eggs, and Smoked-Paprika Allioli.

I realized what items I had in my kitchen (more Creole and French items than Catalan and Spanish) and adapted the dish into a one-person recipe.

Inspired by Sautéed Asparagus With Chorizo, Fried Eggs, and Smoked-Paprika Allioli from SeriousEats.com

Ingredients:

• 1 Tbsp mayonnaise
• ½ tsp Dijon mustard
• ½ tsp lemon juice
• 1 small garlic clove, minced, and half reserved
• ¾ tsp smoked paprika
• salt and black pepper, to taste
• 1 Tbsp extra-virgin olive oil
• 2 oz andouille sausage, finely sliced
• ¼ lb. asparagus, trimmed and cut into 2-inch lengths
• 1 tsp vinegar
• 3 eggs
• more salt and black pepper, to taste

Cooking instructions:

1. Make the aioli, (in the original dish, the garlic sauce is an allioli, the Catalan variant of aioli, which makes sense since the original sausage was Spanish chorizo.)
2. To the mayonnaise, add the mustard, lemon juice, ½ of the minced garlic (reserving the remaining garlic for later) and paprika; blend together.
3. Taste and season with salt and pepper; set aside to meld the flavors.
4. Heat olive oil and chorizo in a large cast iron or non-stick skillet over medium heat; cook, stirring, until andouille is crisp, about 3 minutes.
5. Set aside the andouille and rendered fat to a small bowl, returning 2 tsps of fat to the skilled.
6. Increase the heat to medium-high and wait until the fat is shimmering; add asparagus and cook, stirring and tossing, until bright green, about 1 minute.
7. Add garlic and continue to cook until asparagus is tender and garlic is fragrant, about another minute.
8. Season to taste with salt and pepper, add vinegar and toss to coat; transfer asparagus to serving plate.
9. Add remaining chorizo fat to skillet (there should be about 2 Tbsp) and Increase the heat to high and wait until the fat is shimmering.
10. Add eggs, season with salt and pepper, and cook, spooning the hot fat over the top of the eggs so they set rapidly.
11. Continue to cook until whites are barely set and frizzled around the edges, but yolk is still runny.
12. Remove from skillet and top asparagus with fried eggs, chorizo bits, and chorizo fat; serve with smoked paprika aioli.