Asparagus chorizo salad

Name: Asparagus chorizo salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 750 g small new potatoes; 7-10 Tbsp Salt; 1 kg white asparagus; 1/2 Pot of coriander; 5 Stem(s) Parsley; 1 Garlic clove; 50 ml Olive oil; 7-10 Tbsp Pepper; 40 g thin chorizo slices; 100 g Leaf salad mix; 3 TABLESPOONS White wine vinegar; 1/4 TEASPOON Honey; 5 TABLESPOONS Oil

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

750 g small new potatoes
7-10 Tbsp Salt
1 kg white asparagus
1/2 Pot of coriander
5 Stem(s) Parsley
1 Garlic clove
50 ml Olive oil
7-10 Tbsp Pepper
40 g thin chorizo slices
100 g Leaf salad mix
3 TABLESPOONS White wine vinegar
1/4 TEASPOON Honey
5 TABLESPOONS Oil

Directions

1
Wash the potatoes thoroughly and boil them in salted water for about 20 minutes. Peel the asparagus and cut off the woody ends. Cook the asparagus in salted water for 13-15 minutes until al dente. Wash coriander and parsley and shake dry.
2
Pluck off the parsley leaves. Peel and chop the garlic. Finely mash the upper 1/3 of the coriander, garlic, parsley leaves and olive oil and add salt and pepper to the mixture.
3
Place the chorizo in portions in a warm pan. Heat up the pan and leave the slices crisp while turning them. Take them out and let them drip off on kitchen paper.
4
Wash the salad and drain well. Season vinegar with salt, pepper and honey. Add 3 tablespoons of oil and season with salt and pepper. Drain the potatoes and quarter them lengthwise. Drain asparagus and cut into pieces.
5
Heat 2 tablespoons of oil in a frying pan. Fry the potatoes for about 5 minutes, season with salt and pepper and place in a bowl. Fry the asparagus in the pan for 3-5 minutes and add to the potatoes.
6
Add the vinaigrette, mix and let it cool lukewarm for about 20 minutes.
7
Halve the chorizo slices. Mix potatoes with asparagus, salad, chorizo and about half of the herb sauce, season with salt and pepper. Add the rest of the herb sauce.