Griddled asparagus with quail’s eggs and chorizo
- Preparation and cooking time
- Total time
- Easy
- serves 8
- 3 fat bunches asparagusabout 300g each
- 60g pack chorizocut into pieces
- 12 quail’s eggs
dressing
- 3 tbsp sherry vinegar
- 5 tbsp rapeseed oil
- 1 tsp Dijon mustard
- 1 shallotthinly sliced
- kcal180
- fat14.3g
- saturates0g
- carbs3.1g
- sugars0g
- fibre2.6g
- protein9.2g
- salt0.5g
Method
step 1
Blanch the asparagus in boiling salted water for 3 minutes then drain and cool in a bowl of iced water.
step 2
Cook the chorizo in a little oil in a non-stick pan until crisp.
step 3
Cook the quail’s eggs in boiling water for exactly 2 minutes. Drain and cool in a bowl of iced water. Carefully peel the quails eggs – it’s tricky but be patient – the shells will come off in large pieces.
step 4
Heat a griddle pan then toss the asparagus with a little oil and season. Griddle in batches until lightly charred once cooked.
step 5
Whisk the dressing ingredients. Toss the asparagus in half of it and arrange the spears on 1 or 2 platters. Halve the eggs and add them to the platter with the chorizo. Spoon over the rest of the dressing and serve.