Saturday, 6 July 2013

Asparagus and Egg Salad with Chorizo

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)
(Serves 2)

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.

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