Warm Asparagus, Chorizo and Poached Egg Salad
By MorrisonsThere’s something about a perfectly poached runny egg over asparagus and chorizo that looks mouth-wateringly good! This recipe is a treat for the eyes and the tastebuds.Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
10 total- 350 ml of vegetable stock, 1 stock cube + 340ml water
- 1 tbsp of coriander, fresh, washed and chopped
- 1 tbsp of extra virgin olive oil
- 200 g of chorizo, cut into 12 slices
- 4 eggs
- 250 g of asparagus, trimmed
- 2 g of black pepper, freshly ground
- 0.5 lemon, grated rind and juice
- 300 g of couscous
- 2 tbsp of parsley, fresh, washed and chopped
Method
10 stepsStep 1
Place the couscous in a heat-proof bowl and stir in the lemon rind and juice.
Step 2
Pour over the vegetable stock and cover with clingfilm and set aside for 10-15 minutes.
Step 3
Toss the asparagus with the olive oil and season with salt and pepper.
Step 4
Heat a griddle pan until hot and lay the asparagus and chorizo slices on it.
Step 5
Cook for 1-2 minutes each side, until charred and tender.
Step 6
Fluff up the couscous with a fork and stir in the asparagus, chorizo, parsley, coriander and some salt and pepper.
Step 7
Divide the mix between serving plates.
Step 8
Bring a medium pan of water to the boil and carefully break in the eggs.
Step 9
Simmer gently for 4-5 minutes, until the eggs are cooked.
Step 10
Remove the eggs with a slotted spoon and place one on each plate. Serve straightaway.