serves 4
ingredients
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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