Roasted British Asparagus with Chorizo and a Poached Egg recipe

Pam Lloyd PR Asparagus Recipes (30th November 2010)

Pam Lloyd PR Asparagus Recipes (30th November 2010) - Credit: Archant

There is nothing quite like the taste of roasted asparagus with peppery, punchy chorizo and creamy egg yolk. This makes for a lovely starter or light summer lunch

Serves 2

Preparation time: 5 minutes

Cooking time: 10-12 minutes

You’ll need:

A bundle (approx 250g) British asparagus

1 tbsp olive oil

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110g chorizo, sliced

2 eggs

Handful chives, chopped

What to do:

Preheat the oven to 210°C

Place your asparagus into a roasting dish, add the olive oil and place in the oven for 10-12 minutes.

In a hot frying pan add the slices of chorizo. Cook on both sides for 2 minutes until the paprika oil oozing out of the slices.

Meanwhile place a pan of boiling water on the hob and bring to a fast rolling boil. When you have 3 minutes to go before serving crack your 2 eggs into the boiling water and immediately lower the heat to low-medium for 2 minutes. Then turn the heat off completely.

Remove the asparagus from the oven and place on a serving dish, sprinkle over the hot chorizo slices, and with a slotted spoon add the 2 poached eggs.

Finally drizzle over the paprika oil and finish with the chive

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