Chargrilled Cornish asparagus

Joe Lado Devesa, The Terrace - Gwel an Mor Serves 4


  • 1 bundle/20 spears of asparagus, snap off woody end
  • 4 Cornish free range duck eggs
  • ½ tbsp extra virgin olive oil
  • 120g chorizo, sliced
  • white wine vinegar
  • Cornish sea salt


  1. Heat a pan with a little of the oil. When hot add the sliced chorizo. Sauté until they start to release their juices.
  2. Bring two pans of water to the boil – one with a dash of white wine vinegar and the other with a good pinch of salt.
  3. Place the asparagus into the pan of boiling water and salt for approximately 2 to 3 minutes, until cooked, but still with a bite.
  4. In the pan of water and vinegar – soft poach the eggs.


To assemble the dish
Place the drained asparagus onto a plate, place the cooked chorizo on top, then the poached egg. Drizzle with a little olive oil and serve.

Did you know?

If you’re not sure how much to cut off the ends of your asparagus, simply bend them slightly and they will snap.

Save food miles and buy Cornish chorizo from Deli Farm Charcuterie

Duck eggs taste very similar to hens’ eggs but the white has a firmer texture.