serves 4

ingredients

250g/9oz asparagus

2 chorizo sausages, sliced into

bite-size pieces

3 tablespoons olive oil 1⁄2 tablespoon sherry vinegar

1 tablespoon wholegrain mustard salt and freshly ground

black pepper

2 slices white bread,

crusts removed, cut into 1cm/1⁄2in cubes handful of rocket leaves

• Cook the asparagus in salted boiling water for about 10 minutes until tender. Drain, then refresh in cold water. Leave to cool.

• Grill the chorizo for 5 minutes under a hot grill. Leave to cool on kitchen paper.

• Combine 2 tablespoons of the olive oil with the sherry vinegar, mustard, salt and pepper.

• Heat the remaining olive oil in a pan and add the bread cubes. Fry until crisp and golden.

• Serve the asparagus on top of the rocket salad. Scatter with the chorizo and croыtons, and pour the dressing over the top.