{"id":7452,"date":"2022-04-27T14:05:00","date_gmt":"2022-04-27T14:05:00","guid":{"rendered":"http:\/\/artisanfoodtrail.co.uk\/final\/blog\/roasted-asparagus-with-chorizo-poached-egg\/"},"modified":"2022-08-23T14:06:15","modified_gmt":"2022-08-23T14:06:15","slug":"recipe-roasted-asparagus-with-chorizo-poached-egg","status":"publish","type":"post","link":"https:\/\/artisanfoodtrail.co.uk\/blog\/recipe-roasted-asparagus-with-chorizo-poached-egg\/","title":{"rendered":"Recipe: Roasted Asparagus with Chorizo & Poached Egg"},"content":{"rendered":"

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The season is finally upon us for British asparagus, but what to do with it? We wanted something a little different to the standard steamed method and had heard that roasting really locks in the flavour.<\/p>\n

Looking around the British Asparagus website<\/a> we found this easy but delicious recipe using chorizo. Luckily we still had some venison chorizo left in the sample pack that Great Glen Charcuterie<\/strong><\/a> sent us, so how could we resist giving it a try in this recipe.<\/p>\n

We had to adapt the recipe slightly as venison chorizo is considerably leaner than its porky counterpart, so doesn’t let out as much ‘oil’ on cooking, but with the addition of extra virgin olive oil and some extra paprika, there was enough to drizzle over at the end.<\/p>\n

The trick is to not fry the venison chorizo, but merely warm it in the oil so that it releases its flavour but does not become too chewy or frazzled.
We loved the flavour, not overpoweringly gamey, just rich, sweet and smokey.<\/p>\n

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Photo: \u00a9\u00a0childsdesign<\/a><\/p>\n

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