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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. Brush the asparagus with olive oil. Place the asparagus on the grill in the opposite direction of the grates.
Chorizo and asparagus salad cuisine is really a dish that’s classified as an easy task to make. through the use of elements which are common around you, it could be created by you in simple actions. You may make it for family or friends events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Chorizo and asparagus salad dishes that you simply make.
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Ingredients Chorizo and asparagus salad:
- Need 1 of third chorizo ring, skin removed and chopped into small chunks
- You need 1 tsp olive oil (I used garlic olive oil)
- Get 6-8 - asparagus spears, chopped into chunks
- Take 20 of sugar snap peas, halved
- Make ready half for red bell pepper, chopped
- Provide for salt and pepper
- You need half of bag washed rocket
- Prepare 10 for cherry tomatoes, halved (I used piccolo variety)
- Take 10 cm - piece cucumber, chopped into chunks
- Require 1 of large handful of fresh baby spinach, washed
- Provide 1/3-1/2 of ball fresh mozzarella (reduced fat is fine to use here)
Celebrate with these delicious asparagus salad recipes. Delish editors handpick every product we feature. Chorizo and asparagus tarts are super cheesy and a great way to eat healthy asparagus, which is cheapest and at its best in season. 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.
Chorizo and asparagus salad making:
- 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!
This asparagus, chorizo and egg salad was inspired by an article in a recent issue of Cook's Illustrated. Divide the chorizo and asparagus between each, then scatter over the Manchego. Photo about Asparagus, chorizo and baby spinach salad on a plate. So, we buy asparagus, and more asparagus. Here is a recipe for what to do with our long green friends, when you're tired of everything else. (Thank you Whole Foods deli section for the idea.) Grill them or roast them (grilling will taste better if you can do it), and toss them in a simple salad with.
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