Roasted Chorizo & New Potatoes with Asparagus

Chorizo, New Potatoes & Asparagus 007a

Seasonal, locally grown new potatoes and asparagus are teamed with local made chorizo sausage from artisan producer Rob Beard of Wild Game Salamis to create a simple meal which is inspired by one which appears in Nigel Slater’s book Eat 4th Estate 2013.

Roasted Chorizo & New Potatoes with Asparagus

During cooking the chorizo give up quite a few juices, do not discard, as they are full of flavour and delicious as a dipping oil for bread.

Serves 4

500g new potatoes, scrubbed
4 (100-125g each) chorizo sausages
1 large red onion, sliced
500g asparagus, trimmed

1              Preheat oven to 180°C.

2              Place potatoes in a saucepan of cold water, cover, place over a medium-high heat and bring to the boil. Remove lid, add salt to taste and simmer for 15-20 minutes or until potatoes just tender. Drain and cut into slices or cubes, if desired.

3              Cut chorizo sausages in half lengthwise and score several times on rounded side.

4              Place potatoes and onion slices in a baking dish, drizzle with olive oil and toss to combine. Top with chorizo and bake for 20-25 minutes, tossing a couple of times.

5              Meanwhile, boil, steam or microwave asparagus until tender. Serve with chorizo mixture.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other recipes using chorizo you might like to try:

Chorizo-stuffed Potatoes

Chorizo-stuffed Potatoes

Squid, Chorizo and White Bean Stew

Squid, Chorizo and White Bean Stew

Warm Roasted Mushroom, Potato & Chorizo Salad

Warm Roasted Mushroom, Potato & Chorizo Salad

 

6 thoughts on “Roasted Chorizo & New Potatoes with Asparagus”

  1. Dear Rachel,

    I love cooking with chorizo for pastas and chicken stuffing (Gordon Ramsay’s roast chicken recipe) but seldom as a main. This looks like a lovely pairing with asparagus and potatoes.

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