Asparagus & chorizo salad







Cook Time

15-25 Min


  • 250g/9oz asparagus
  • 2 chorizo sausages, sliced into bite-size pieces
  • 3 tablespoons olive oil
  • 1⁄2 tablespoon sherry vinegar
  • 1 tablespoon wholegrain mustard
  • salt and freshly ground black pepper
  • 2 slices white bread, crusts removed, cut into 1cm/1 ⁄2in cubes
  • handful of rocket leaves
  • Cook the asparagus in salted boiling water for about 10 minutes until tender. Drain, then refresh in cold water. Leave to cool.
  • Grill the chorizo for 5 minutes under a hot grill. Leave to cool on kitchen paper.
  • Combine 2 tablespoons of the olive oil with the sherry vinegar, mustard, salt and pepper.
  • Heat the remaining olive oil in a pan and add the bread cubes. Fry until crisp and golden.
  • Serve the asparagus on top of the rocket salad. Scatter with the chorizo and croûtons, and pour the dressing over the top.
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