THIS MAKES A VERY SIMPLE STARTER BUT COULD BE EQUALLY DELICIOUS AS A MAIN COURSE - THIS IS FOR 2 AS A STARTER
APPROX 12 STEMS OF FRESH ASPARAGUS, OLIVE OIL, ROCK SALT, 2 TSPS PINE NUTS, PARMESAN, 100G CHORIZO
TAKE THE STEMS OF ASPARAGUS AND SNAP OFF THE WOODY ENDS – IF YOU GENTLY BEND THE END OF THE STALK IT WILL NATURALLY BREAK WHERE THE WOODY PART STARTS. PLACE THE TOPS IN A ROASTING DISH, DRIZZLE WITH FINO OLIVE OIL AND SPRINKLE WITH ROCK SALT. PLACE IN THE OVEN AT 180C FOR 5-10 MINS DEPENDING ON THE THICKNESS OF THE ASPARAGUS STALKS.
AT THE SAME TIME SLICE THE CHORIZO RELATIVELY THINLY (NO MORE THAN 1/2 CM THICK) AND PLACE ONTO ANOTHER ROASTING DISH - POP IN THE SAME OVEN (180C) FOR A SIMILAR TIME
WHILE THE ASPARAGUS AND CHORIZO ARE COOKING BROWN THE PINE NUTS IN A FRYING PAN - THEY ONLY TAKE A COUPLE OF MINUTES BUT ONCE THEY START TO BROWN THEY BURN IN A MATTER OF SECONDS SO WATCH THEM LIKE A HAWK!
TO SERVE PLACE THE ASPARAGUS STEMS ON A PLATE, TOP WITH CHORIZO SLICES, THEN SPRINKLE WITH PINENUTS AND PARMESAN SHAVINGS.