Asparagus & chorizo salad
Ingredients
8
Steps
5
Serves
4
Cook Time
15-25 Min
Ingredients
-
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.
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Combine 2 tablespoons of the olive oil with the sherry vinegar, mustard, salt and pepper.
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Heat the remaining olive oil in a pan and add the bread cubes. Fry until crisp and golden.
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Serve the asparagus on top of the rocket salad. Scatter with the chorizo and croûtons, and pour the dressing over the top.