Roasted Asparagus with Chorizo and Poached Egg
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.
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.
- A bundle (approx 250g) British asparagus
- 2 tbsp olive oil
- 110g venison chorizo, sliced
- half teaspoon sweet paprika
- 2 eggs
- handful chives, chopped
Preheat the oven to 210°C
Place the asparagus into a roasting dish, add 1 tablespoon of the olive oil and place in the oven for 10-12 minutes.
In a warm frying pan add 1 tablespoon olive oil and add the slices of chorizo. Warm them through for about 2 minutes then stir in the paprika.
Meanwhile place a pan of boiling water on the hob and bring to a fast rolling boil. When you have 3 minutes to go before serving crack your two eggs into the boiling water and immediately lower the heat to low-medium for 2 minutes. Then turn the heat off completely.
Remove the asparagus from the oven and place on a serving dish, sprinkle over the hot chorizo slices, and with a slotted spoon add the two poached eggs.
Finally drizzle over the paprika oil and finish with the chives.
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