Slice raw ribbons of asparagus to make this easy and filling salad. Serve with smoky chorizo, pickled cockles and peas for a light dinner for four.
Slice raw ribbons of asparagus to make this easy and filling salad. Serve with smoky chorizo, pickled cockles and peas for a light dinner for four.
Put the peas in a bowl or jug, pour over boiling water, leave for 2-3 minutes, then drain and set aside. Use a peeler to shave the asparagus into ribbons, then put in a bowl. Add a pinch of fine salt, toss, then set aside for 5 minutes to soften a little.
Drain the cockles, catching the liquid in a bowl. Scoop 2 tbsp of the liquid into a small bowl, whisk in the dressing ingredients, then season with salt and pepper. Put the chorizo in a small frying= pan over a medium heat, then cook for about 4 minutes, stirring regularly, until crisp. Add the cockles and cook for 1 minute to heat through, then remove the pan from the heat.
Add the peas, lamb’s lettuce, cockles and chorizo to the asparagus, with any oil from the pan. Pour over the dressing and toss to coat. Transfer to a platter and serve straightaway.