Now that spring has arrived and summer is around the corner, we’re all about simplicity when it comes to at-home entertaining. That’s why the new issue of Grate. Pair. Share. is full of fresh, seasonal ideas and recipes.
We never miss an opportunity to fill our farmers’ market bags with bundles of bright green (and sometimes purple and white) asparagus. Grilled and topped with Mexican chorizo (mild or spicy – your choice) and a generous crumble of Wisconsin queso fresco cheese, it makes an easy small plate appetizer, side dish or even taco filling.
Browse the new issue below to find more quick and easy small plate recipes, plus easy weeknight dinners, summer desserts and more!
8 ounces mild or spicy Mexican chorizo
1 pound asparagus stalks, washed and bottoms trimmed
2 tablespoons olive oil
Salt and pepper
1 cup (4 ounces) Wisconsin queso fresco cheese, crumbled
Cook chorizo in skillet over medium-high heat, breaking up into crumbles as it cooks. Drain and set aside.
Prepare grill to medium direct heat. Toss asparagus in olive oil and season with salt and pepper. Grill asparagus about 5 minutes, turning once, until cooked through and lightly charred. Transfer to serving plates. Top with cooked chorizo and queso fresco. Serve immediately.