- 4 fresh chorizo, halved lengthways
- Olive oil, for drizzling
- 2 bunches asparagus, trimmed
- 2 thick slices sourdough
- 1 garlic clove, halved
- 100 gm piquillo peppers or char-grilled red capsicum, torn (see note)
- ¼ small Spanish onion, thinly sliced
- 1 cup (loosely packed) rocket
- ¼ cup (loosely packed) oregano
- ½ cup (loosely packed) flat-leaf parsley, coarsely chopped
- ¼ cup (loosely packed) coriander, coarsely chopped
- 2 tbsp (loosely packed) oregano, coarsely chopped
- 2 garlic cloves, coarsely chopped
- 1 salad onion, coarsely chopped
- ½ jalapeño pepper, coarsely chopped
- 125 ml (½ cup olive oil (125 ml ()
- 2 tbsp apple cider vinegar
- 1For 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.
- 2Heat 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.