Asparagus Salad with Pine Nuts and Spanish Chorizo
Salad with asparagus, pine nuts and Spanish chorizo is a recipe featuring fresh ingredients from the sprout vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g Green Asparagus
- 200 g arugula
- 100 g chorizo (thin slices)
- 2 tbsp pine nuts
- 2 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 2 tbsp white balsamic vinegar
- 1 tsp salt
- 1 tsp sugar
- pepper from the grinder
Instructions
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1.
Peel the ends of the green asparagus stalks and cook in salted water for 5 minutes (they should still have a good bite).
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2.
Meanwhile, mix lemon juice with salt, sugar and pepper and dilute the dressing with 3-4 tbsp water.
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3.
Remove the cooked asparagus from the cooking water, rinse it under cold water, place it in a shallow bowl and pour the dressing over it. Cover and let cool.
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4.
In the meantime, trim the arugula, cut off the stems, wash thoroughly and dry by spinning. Roast the pine nuts in a non-stick pan without fat until golden brown and transfer them to a small dish to cool.
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5.
To serve, lay the chorizo slices on plates, distribute the arugula over them and arrange the asparagus sticks beside. Drizzle some asparagus dressing over the arugula and then pour olive oil over the whole dish. Sprinkle with pine nuts.
