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Chorizo and asparagus salad with chimichurri

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.
William Meppem

Ingredients

Chimichurri

Method

Main

1.For chimichurri, process herbs, garlic, onion and jalapeño in a small food processor until blended, then add oil and process until smooth. Add vinegar, season generously to taste and process to combine.
2.Heat a char-grill or barbecue to medium-high. Drizzle chorizo with olive oil and grill, turning occasionally, until browned and cooked through (3-4 minutes). Drizzle asparagus and bread with olive oil and grill, turning occasionally, until asparagus is just cooked and bread is toasted (1-2 minutes). Rub bread with cut side of garlic, then tear into pieces. Combine chorizo, asparagus, bread, piquillo peppers and onion in a bowl, drizzle with a little chimichurri and toss to combine. Arrange on serving plates, scatter with rocket and oregano and serve drizzled with extra chimichurri.

Piquillo peppers are available in jars from select supermarkets and delicatessens.

Notes

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