Grilled asparagus with crispy chorizo and poached egg
Be the first to rate this recipe
- 50g Asda Spanish Diced Chorizo
- 300g asparagus
- 2 eggs
- Chilli flakes, to serve
- Lemon wedges, to serve
Dry-fry the chorizo over a medium heat until crisp, then remove to a plate lined with kitchen roll.
Put the asparagus in the frying pan and cook for 4-6 mins until charred.
Poach the eggs in gently simmering water for 3 mins until the whites are cooked but the yolks are still runny. Drain with a slotted spoon.
Divide the asparagus between 2 plates. Top each with an egg and the chorizo; sprinkle on chilli flakes, then serve with lemon wedges.