Honey Glazed Chorizo and Asparagus
Sharing Dish | with Toasted Flaked Almonds and Lemon
This extra special side dish glazes asparagus and chorizo with honey before finishing with a scattering of almonds. The perfect combination of salty, sweet and crunchy!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
60 grams
Diced Chorizo
(Contains Milk)
150 grams
Asparagus
1 unit(s)
Lemon
15 grams
Honey
15 grams
Toasted Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
Nutritional information
Utensils
Instructions
a) Heat a large frying pan on medium-high heat (no oil).
b) Once hot, add the chorizo and fry until it starts to brown, 3-4 mins.
c) Meanwhile, trim the bottom 2cm from the asparagus and discard. Halve the asparagus widthways.
d) Zest and cut the lemon into wedges.
a) Once the chorizo is browned, add the asparagus and season with pepper. Fry for 1 min, then add a splash of water and immediately cover with a lid or some foil.
b) Cook until the asparagus is tender, 4-6 mins.
a) Once the asparagus is cooked, remove from the heat and add a pinch of lemon zest (add more if you prefer), the honey and toasted flaked almonds. Mix to coat fully. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
b) Transfer to a serving dish and squeeze over some lemon juice to finish. Serve with any remaining lemon wedges.
Enjoy!
