Asparagus and venison chorizo dish

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Serves: 4

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Ingredients:

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

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Method:

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.

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