Warm chorizo, pepper and asparagus salad with migas - Caroline Barty

Ingredients

• 400g trimmed asparagus spears
• 3 tablespoons extra virgin olive oil, plus a little extra for frying the eggs
• 1 onion, peeled and chopped
• 3 garlic cloves, peeled and crushed
• 3 mixed colour peppers (not green though), deseeded and sliced
• 4 cooking chorizo sausages, skinned and cut into rounds
• 1 teaspoon sweet smoked paprika (pimenton)
• 1 tablespoon sherry vinegar
• 150g slightly stale crusty bread, torn into 1-2cm pieces
• 12 quail eggs or 4 hen eggs