Asparagus and venison chorizo dish

Serves: 4


bundle asparagus
small new potatoes
hollandaise sauce
venison chorizo
chopped parsley
pepper and salt


Adjust quantity for amount of people you are feeding.

Boil the potatoes.
Roast the asparagus with a glug of olive oil in the oven.
Boil the eggs for 6 minutes in boiling water, and peel.
Make hollandaise sauce.
Cut the chorizo in small cubes and pan fry for a few minutes.
Plate the dish with all ingredients and season with pepper and salt.
Sprinkle the chopped parsley over the dish and enjoy.