Roasted British Asparagus with Chorizo and a Poached Egg recipe

PUBLISHED: 12:00 14 August 2014

Pam Lloyd PR Asparagus Recipes (30th November 2010)

Pam Lloyd PR Asparagus Recipes (30th November 2010)


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

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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