Asparagus with Chorizo and poached eggs

Serves 2

Steam the asparagus until just cooked - it should retain some bite.
Meanwhile, prepare the chorizo and eggs. Warm a quarter-tablespoon of the oil in a frying pan over medium heat.
Break the chorizo into small chunks and sautÃ© until they release their red, juicy fat and begin to take on some colour.
Crack the eggs into a saucer. Get a pan of water boiling, add the vinegar and stir the water to create a whirlpool.. lower the heat and poach for three minutes, until the whites are set.
Remove with a slotted spoon and drain on kitchen paper.
Arrange the asparagus on warmed plates, sprinkle on the chorizo and top with an egg. Trickle the fat from the pan and a few drips of oil over, and serve at once.

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An Innovative Approach to Fresh Produce

An Innovative Approach to Fresh Produce

An Innovative Approach to Fresh Produce