Some Like It Hot...and Spicy

It had been awhile since I had cooked for anyone, and my two good friends would be joining me for dinner. I really wanted to make a lovely and tasty meal. One of my friends is GF and my other is a normie, and eats anything his heart desires. I knew this would be a challenge, and I went to work. I decided on a interesting combination of favors. Something spicy, creamy, sweet, and savory. This is the dish I came up with.
Now you can make this vegan by leaving out the egg. You can add goat cheese for those that are able to enjoy dairy!

• 1 lb of steamed asparagus
• 1 chopped sweet onion
• 2 avacodos
• 1 package of Trader Joe's Soyrizo (or any GF Soy Chorizo)
• 1 can of Fat Free Refried Beans or mashed whole pintos (black beans if you prefer)
• Parboiled thinly sliced sweet potatos (I found Hawaiian purple yams, but use what you like)
• Ground dried chipotle, and garlic
• Sea Salt
• 1 egg for each plate
• (optional) Pineapple Salsa for garnish

Steam the asparagus, and parboil the sliced  potatos. Put the asparagus in a quick ice bath after they are tender. Take potatos and place them in a large bowl. Toss in olive oil, ground chipotle, ground garlic, sea salt and pepper. Lay on an oiled cookie sheet and cook in the oven at 450 degrees until they are crisp around the edges.

In a lightly oiled pan saute the onion until soft then add soy chorizo. Cook soy chorizo until browned.

Heat and mash the beans.

You can cook the eggs at this point. You can poach or fry the eggs. I did fry them in a lightly oiled pan, and then let them rest on a paper towl before plating. I like to put a little sea salt in the yoke.

Plate, serve and enjoy!