This is such a simple idea with very few ingredients but so effective. I used really lovely English asparagus, which made this dish really tasty and just the combination of ingredients was superb.
Asparagus and Egg Salad with
Chorizo (adapted from Thyme for Cooking)
2 eggs, hard boiled
250g asparagus, cut into in lengths
60g spicy chorizo, sliced thinly
2 cloves garlic, sliced
2 tsp oil
1 large lettuce, shredded
For the vinaigrette
2 tsp Dijon-style mustard
1 tbsp tarragon, chopped
1 tbsp chives, chopped
1 1/2 tbsp tarragon vinegar
3 tbsp olive oil
Heat olive oil in nonstick skillet. Add green garlic,
asparagus, and stir-fry over medium-high heat for 5 minutes, until they are
crisp-tender and starting to brown. Add chorizo and fry 1 minute longer.
Peel the eggs and cut into chunks.
In a large bowl whisk together mustard,
vinegar and oil. Add the herbs.
Arrange the lettuce on a plate and top with the asparagus, garlic, chorizo and
eggs. Pour over the vinaigrette and serve.