New potatoes & chorizo hash with asparagus and poached egg

I love asparagus! I'm always looking forward to Spring, when I can eat them again. Fresh green asparagus are delicious. 

There is also the very funny side-effect of changing the smell of urine... I think it's funny!
If you want to know more about this, click on this link: 
https://www.smithsonianmag.com/science-nature/why-asparagus-makes-your-urine-smell-49961252/
I used parsley from my garden. The plant hasn't completely recovered from Winter yet but I managed to get some stems from it.

Serves: 2 persons.

Ingredients:

• 400g new potatoes, scrubbed and halved/quartered depending on size
• 1 red onion, chopped
• 60g chorizo, sliced & slices quartered
• 2tbsp parsley, finely chopped
• 250g asparagus
• 2 eggs
• olive oil
• salt, pepper and smoked paprika to taste
• splash of white/cider/rice vinegar

How to prepare the asparagus:

• Break off any woody ends by bending the asparagus spears until they snap at their natural breaking point.

                    

Method:

1. Boil the potatoes in salted water for 10-15 min, until tender. Drain and lightly crush with a fork. Leave it lumpy as it gives the dish more interest.
   
2. While the potatoes are cooking, cook the onion slowly for 10 min in a frying pan with a bit of olive oil, just enough to avoid the onions sticking to the bottom of the pan. Add the chorizo to the onions and fry for 5 min.
   
3. Add the potatoes to the onion and chorizo, stir in the parsley and season with pepper.
   
    
4. Grill the asparagus with olive oil, salt, pepper and paprika for about 10 min or until the thicker part of the stalk, the root end, is cooked. Turn them occasionally as they grill.
   
5. Add a splash of vinegar to boiling water and poach the eggs, one by one. Cook for 3 min for a runny yolk.
6. Plate the potatoes, asparagus and egg. Sprinkle the egg with a bit of salt.

      Enjoy!