Spanish Grilled Asparagus and Chorizo Salad Recipe
This salad is a spring tapas dish that often appears in Spanish bars as soon as asparagus season starts. The combination of lightly charred, crunchy asparagus with spicy chorizo and egg makes for a filling yet still light dish. It’s a bit like a full English breakfast, only in a Spanish version and definitely much greener.
This salad captures the essence of Spanish spring tapas: simple ingredients, quick preparation, and a balance of freshness and richness. Grilled asparagus brings a smoky note, chorizo adds depth and spice, and the egg makes the dish satisfying enough to serve as a full meal.
Chef's tips
Don’t overcook the asparagus—take it off the heat while it’s still slightly crunchy, as it will continue to soften a bit on the plate. Use good-quality chorizo, preferably slightly cured, which releases aromatic fat when fried. If your mustard is very sharp, start with a smaller amount and adjust to taste.
How to serve
Serve on large plates or a shared platter so everyone can help themselves. Add some olives and marinated peppers on the side for a tapas-style spread. A slice of toasted sourdough or rustic country bread is perfect for soaking up the dressing and chorizo juices.
Ingredients
- green asparagus fresh, woody ends snapped off - 300 g
- chorizo sausage in slices - 80 g
- egg boiled to medium or hard - 2 pieces
- olive oil 2 tablespoons for frying, 1 tablespoon for the dressing - 3 tablespoons
- red wine vinegar for the dressing - 1 tablespoon
- Dijon mustard - 0.5 teaspoons
- garlic grated or very finely chopped - 1 clove
- mixed salad leaves e.g. arugula, lamb’s lettuce, mixed salad - 60 g
- salt to taste
- black pepper freshly ground, to taste
- chili flakes optional, for a spicier version - 0.25 teaspoons
Preparation
- Place the eggs in a pot with cold water, bring to a boil, then cook for 7–9 minutes from the moment it starts boiling, depending on whether you want a medium or hard yolk. After cooking, rinse with cold water and set aside to cool.
- Wash the asparagus and snap off the woody ends (they will naturally break in the right place when you gently bend them). Pat dry with paper towels.
- Heat 1 tablespoon of olive oil in a grill pan or regular pan over medium-high heat. Arrange the asparagus in a single layer and fry for 6–8 minutes, turning every 2 minutes, until darker grill marks appear and the asparagus softens but remains slightly crunchy.
- In another pan, heat 1 tablespoon of olive oil over medium heat. Add the chorizo slices and fry for 3–4 minutes, until the fat renders and the edges of the sausage become slightly crispy. Remove from the heat and let cool slightly.
- In a small bowl, mix 1 tablespoon of olive oil, red wine vinegar, mustard, garlic, a pinch of salt, pepper, and optionally chili flakes. Whisk vigorously with a fork until the dressing thickens slightly.
- Peel the eggs and cut them into quarters. Rinse the salad leaves and dry thoroughly (ideally in a salad spinner or on paper towels).
- Arrange the salad leaves on plates, then top with the grilled asparagus, pieces of chorizo, and egg quarters.
- Drizzle everything with the dressing just before serving and gently toss on the plate so the dressing coats the ingredients without breaking up the eggs.
Storage
Sałatkę najlepiej zjeść od razu, bo szparagi i sałata miękną. Jeśli coś zostanie, przechowuj w szczelnym pojemniku w lodówce do następnego dnia i zjedz na zimno, nie podgrzewaj ponownie jajek.
