Chorizo and asparagus salad with chimichurri – Gourmet Traveller

Ingredients

• 4 fresh chorizo, halved lengthways
• Olive oil, for drizzling
• 2 bunches asparagus, trimmed
• 2 thick slices sourdough
• 1 garlic clove, halved
• 100 gm piquillo peppers or char-grilled red capsicum, torn (see note)
• ¼ small Spanish onion, thinly sliced
• 1 cup (loosely packed) rocket
• ¼ cup (loosely packed) oregano
• Chimichurri
• ½ cup (loosely packed) flat-leaf parsley, coarsely chopped
• ¼ cup (loosely packed) coriander, coarsely chopped
• 2 tbsp (loosely packed) oregano, coarsely chopped
• 2 garlic cloves, coarsely chopped
• 1 salad onion, coarsely chopped
• ½ jalapeño pepper, coarsely chopped
• 125 ml (½ cup olive oil (125 ml ()
• 2 tbsp apple cider vinegar