Asparagus & chorizo salad

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

How to make
- 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 croûtons, and pour the dressing over the top.