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Grilled asparagus with chorizo and coddled eggs

By April 23, 2020 , ,

This dish is a combination of the sweetness of the asparagus and the salty spiciness of the chorizo. The eggs bring a balance of creaminess to the dish. I always prefer to grill the asparagus on the BBQ as it brings out the flavour more. 

500g white asparagus peeled and woody ends cut off
100g chorizo finely cubed
2 eggs
2 spring onions finely chopped (hold back some of the green for garnish)
Salt and pepper to taste

Place the eggs on to cook in cold water, once boiling turn down to a medium heat and cook for 5-6 minutes
Once cooked remove the eggs and place in ice cold water until you are ready to assemble the dish
Set your BBQ up for direct cooking at 200c
Cook the asparagus for 2-3 minutes depending on the thickness turning half way through
In a dry pan, fry off the chorizo until it starts to release its oils, turn off the heat and place to one side
Peel the eggs and place in a bowl mash roughly with a fork, the yolks should be nice and soft, not too runny, season with the salt and pepper and mix through the spring onion

To assemble the dish
Place the asparagus on a plate
Pour over the egg mixture over the bottom third of the asparagus
Sprinkle over the chorizo and its oils

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