Chorizo and asparagus salad. Loaded with flavour and fresh ingredients, this delicious Chorizo and Asparagus Salad will be a great accompaniment for your BBQ this weekend. Add to the asparagus with the sweet potato, spring onion, parsley and rocket. Quick to make and full of rich Spanish tomato and garlic flavours, our recipe for a chorizo and asparagus salad with chimichurri makes for a solid summer dinner.

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In a bowl, combine all the salad ingredients. Taking care that no water gets into the final salad is the best way to assure that the maximum flavor will be enjoyed! Transfer the asparagus to a large plate or platter lined with a kitchen towel and refrigerate. We can cook Chorizo and asparagus salad using 11 components and also 4 actions. Right here is just how we achieve.

Components of Chorizo and asparagus salad

Instructions. 1 of third chorizo ring, skin removed and chopped into small chunks.
Instructions. 1 tsp of olive oil (I used garlic olive oil).
Instructions. 6-8 of asparagus spears, chopped into chunks.
Directions. 20 of sugar snap peas, halved.
Guidelines. half of red bell pepper, chopped.
Instructions. of salt and pepper.
Step by step. half of bag washed rocket.
Instructions. 10 of cherry tomatoes, halved (I used piccolo variety).
Instructions. 10 cm of piece cucumber, chopped into chunks.
Instructions. 1 of large handful of fresh baby spinach, washed.
Step by step. 1/3-1/2 of ball fresh mozzarella (reduced fat is fine to use here).

The Best Chorizo Salad Recipes on Yummly Warm Chorizo Salad, Cauliflower & Chorizo Salad, Heirloom Tomato + Chorizo Salad. Giant Couscous, Chickpea and Chorizo Salad with an Orange and Pomegranate Dressingspaulyseasonalservings. Chorizo and asparagus tarts are super cheesy and a great way to eat healthy asparagus, which is cheapest and at its best in season.

Instructions To Make Chorizo and asparagus salad

Heat the oil in a non-stick pan and add the chorizo. Cook for a few minutes to release the juices..
Add the asparagus, sugar snaps and red pepper to the pan and cook for 10 minutes..
Whilst the veg are cooking, build your salad - layer the rocket, spinach, tomatoes, cucumber and mozzarella and toss them together on a plate..
Pile the warm ingredients onto the top of the salad and serve immediately. This make a wonderful main meal but for bigger appetites it can be served with a warm pitta bread and stuffed inside if eating on the move!.

Make these tarts ahead and you can take them to a picnic, enjoy them at a barbecue or with a big side of salad as a really filling dinner. Divide the chorizo and asparagus between each, then scatter over the Manchego. This asparagus, chorizo and egg salad was inspired by an article in a recent issue of Cook's Illustrated. Cooking the asparagus - If you use the same skillet that was used to cook the chorizo, then you get to take advantage of the spices and flavors stuck to the bottom of the skillet. So, we buy asparagus, and more asparagus.

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