Saturday, May 31, 2008

Asparagus and Chorizo Salad

Asparagus and Chorizo Salad
serves 4

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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