Grilled Asapargus followed by Chorizo with lentils

Posted on January 22, 2010

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Chorizo has a strong flavour and I usally used as the main ingredient in a dish. This is a seriously hearty dinner and again, great for a cold winter’s day, especially served with a nice Rioja or Ribera del Duero. As a starter, I often try to serve some kind of vegetable or salad as Spanish dishes don’t often include any. Here I decided on griddled asparagus to get my vegetable intake:

  • Take a bunch of asapargus and cut the bases off. Meanwhile, heat the griddle to medium high.
  • Pour some olive oil into your hands and rub on the asparagus and place them onto the griddle.
  • Cook for around 10-15mins on a medium heat until they have softened a little (they should still be a little crunchy), turning every five minutes or so to ensure that they don’t stick and get an even colouring.
  • Serve on a plate, with a sprinkling of sea salt and a twist of fresh black pepper

For the Chorizo and Lentils main course:

  • Soften a chopped onions and a crushed clove of garlic in a large pan.
  • Add two or three chorizo sausages, chopped into slices of about 2cm
  • Once the chorizo is browned, add around 300g of dried green lentils. Stir so that the lentils absorb the juices and fat.
  • Add two glasses of red wine, and stir again
  • Once the wine has almost absorbed, cover the mixture with stock.
  • Leave to simmer for around 30mins or until the lentils are cooked.
  • Serve in bowls with a spring of parsley on top
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