Warm asparagus, chorizo and poached egg salad

Serves
4
Preparation time
10 minutes
Cooking time
15 minutes

Ingredients

  • 300g couscous
  • grated rind and juice ½ lemon
  • 350ml vegetable stock
  • 250g asparagus, trimmed
  • 1 tbsp extra virgin olive oil
  • salt and freshly ground black pepper
  • 200g chorizo, cut into 12 slices
  • 2 tbsp chopped fresh parsley, washed
  • 1 tbsp chopped fresh coriander, washed
  • 4 eggs

Method

  1. Put the couscous in a heat-proof bowl and stir in the lemon rind and juice. Pour over the vegetable stock and cover with clingfilm. Set aside for 10-15 minutes.
  2. Toss the asparagus with the olive oil and season with salt and pepper. Heat a griddle pan until hot and lay the asparagus and chorizo slices on it. Cook for 1-2 minutes each side, until charred and tender.
  3. Fluff up the couscous with a fork and stir in the asparagus, chorizo, parsley, coriander and some salt and pepper. Divide between serving plates. Bring a medium pan of water to the boil and carefully break in the eggs. Simmer gently for 4-5 minutes, until the eggs are cooked. Remove with a slotted spoon and place one on each plate. Serve straightaway.

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