1. Combine the 3 tablespoons olive oil, red wine vinegar, honey and lemon juice in a screw top jar, shake well to combine. 2. In a wok or large fry pan heat a small amount of oil, cook chorizo until paprika oil starts to release from the sausage. Add onion to pan and cook for a couple of Min's. 3. Add prawns, half the dressing, tomato paste, lemon juice and paprika cook until prawns are pink. 4. Add asparagus, green onion, sugar and parsley, cook until asparagus is just tender and it is heated through. 5. Makes for a light meal for 4 or to make it more substantial serve with green salad and crusty bread. 6. It is a very versatile dish in the sense you can use up what ever veg you have in your fridge add as much or as little as you like. ---------------------------------------------------------------------------
Nutrition
Ingredients
