Based on a Spanish recipe, this makes a much more substantial dish than you might think, especially if everyone has two eggs.
To extend it further you can add potatoes: boil some very small waxy ones until tender, halve them and toss them into the roasting tin with the chorizo and onions, then put the raw asparagus on top before roasting.Prep time: 10 minutes | Cooking time: 25 minutesFourMETHODWe rely on advertising to help fund our award-winning journalism.We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in the future.Thank you for your support.Need help?Visit our page..
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