Fresh Asparagus with Chorizo & Yorkshire Wensleydale

Enjoy a fresh asparagus, Yorkshire chorizo and Yorkshire Wensleydale with granary toast, crème fraîche and pine nuts.

Ingredients

• 10 asparagus spears
• 200g Yorkshire Chorizo - sliced thinly
• 2 tablespoons crème fraîche
• Fresh salad leaves
• 1 lemon
• Yorkshire Rapeseed Oil
• Yorkshire Butter
• 4-6 thin slices of granary bread
• 100g Yorkshire Wensleydale
• 60g pine nuts
• 1 small bunch of fresh parsley

Method

1. 1. Trim the asparagus and remove woody stalks by snapping the ends off with your fingers.
2. 2. Sear the asparagus in a hot pan with the butter and lemon juice, along with the whole lemon, until slightly soft and charred.
3. 3. Place the thinly sliced granary bread on a tray, drizzle with rapeseed oil and then bake in the oven at 180°C until golden brown.
4. 4. Gently toast the pine nuts in a hot pan until coloured.
5. 5. Finely chop the parsley and mix with the crème fraîche.
6. 6. Spread the crème fraîche into a circle on the plate using a spoon and layer the asparagus on top.
7. 7. Arrange the granary toast and garnish with the chorizo, pine nuts and salad leaves.
8. 8. Finally, crumble Yorkshire Wensleydale over the top and drizzle with Yorkshire Rapeseed oil, then serve.

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