New Potato and Chorizo Hash with Asparagus and Egg from Spring and Summer Cooking with a Veg Box (Ri

Ingredients

• 600 g new potatoes, scrubbed and cut in half, or in quarters if larger
• splash of sherry vinegar or red wine vinegar
• 250 g asparagus, trimmed
• sunflower or vegetable oil, for frying and roasting
• salt
• black pepper
• 2 eggs
• splash of white wine vinegar or cider vinegar, if poaching your eggs
• handful of finely chopped parsley
• 2 cooking chorizo sausages (200–250 g), skinned and meat crumbled
• 1 red onion, finely diced
• ½ tsp smoked paprika