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
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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