Advertisement

  • 3 fat bunches asparagus
    about 300g each
  • 60g pack chorizo
    cut into pieces
  • 12 quail’s eggs

dressing

  • 3 tbsp sherry vinegar
  • 5 tbsp rapeseed oil
  • 1 tsp Dijon mustard
  • 1 shallot
    thinly sliced

Nutrition:

  • 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.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement