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Quick to make and full of rich Spanish tomato and garlic flavours, our recipe for a chorizo and asparagus salad with chimichurri makes for a solid summer dinner. Brush the asparagus with olive oil. Place the asparagus on the grill in the opposite direction of the grates.

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Ingredients for Chorizo and asparagus salad:

1. Require 1 - third chorizo ring, skin removed and chopped into small chunks
2. Give 1 tsp - olive oil (I used garlic olive oil)
3. Require 6-8 of asparagus spears, chopped into chunks
4. Require 20 of sugar snap peas, halved
5. You need half red bell pepper, chopped
6. Prepare salt and pepper
7. Require half bag washed rocket
8. Make ready 10 - cherry tomatoes, halved (I used piccolo variety)
9. Get 10 cm piece cucumber, chopped into chunks
10. Provide 1 for large handful of fresh baby spinach, washed
11. Take 1/3-1/2 of ball fresh mozzarella (reduced fat is fine to use here)

Celebrate with these delicious asparagus salad recipes. Delish editors handpick every product we feature. Chorizo and asparagus tarts are super cheesy and a great way to eat healthy asparagus, which is cheapest and at its best in season. Make these tarts ahead and you can take them to a picnic, enjoy them at a barbecue or with a big side of salad as a really filling dinner.

Chorizo and asparagus salad making process:

1. Heat the oil in a non-stick pan and add the chorizo. Cook for a few minutes to release the juices.
2. Add the asparagus, sugar snaps and red pepper to the pan and cook for 10 minutes.
3. Whilst the veg are cooking, build your salad - layer the rocket, spinach, tomatoes, cucumber and mozzarella and toss them together on a plate.
4. Pile the warm ingredients onto the top of the salad and serve immediately. This make a wonderful main meal but for bigger appetites it can be served with a warm pitta bread and stuffed inside if eating on the move!

This asparagus, chorizo and egg salad was inspired by an article in a recent issue of Cook's Illustrated. Divide the chorizo and asparagus between each, then scatter over the Manchego. Photo about Asparagus, chorizo and baby spinach salad on a plate. So, we buy asparagus, and more asparagus. Here is a recipe for what to do with our long green friends, when you're tired of everything else. (Thank you Whole Foods deli section for the idea.) Grill them or roast them (grilling will taste better if you can do it), and toss them in a simple salad with.

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