Warm chorizo, pepper and asparagus salad with migas

Serves: 4 - Time:

Warm chorizo, pepper and asparagus salad with migas

Throughout the Iberian peninsula migas-literally “crumbs”- are slightly stale pieces of bread that are often fried in the fat of chorizo or bacon and served with fried peppers. Throughout the British asparagus season, wherever possible I try and crowbar these treasured spears into my recipes and here is no exception. I am sure purists will say they have no place in this Spanish-influenced dish but I think they work very well here- their freshness balancing out the rich flavours of chorizo, garlic and pimenton. If your bread is quite fresh you can dry it out in a low oven for about 20 minutes. I prefer the cooking chorizos for their softer texture (M&S make good ones) but you could use the ready to eat chorizo. I have served the migas with fried quail eggs but hen eggs are just as good.


  • 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 
Warm chorizo, pepper and asparagus salad with migas


  1. Bring a pan of lightly salted water to the boil. Add the asparagus and bring to the boil. Cook for about 3-4 minutes depending on the thickness of the spears. Drain and refresh under cold water. Drain and set aside.
  2. Heat the oil in a large sauté pan or deep frying pan and fry the onion for about 15 minutes over a low heat until soft and lightly coloured. Add the garlic and fry for 2-3 minutes.
  3. Turn the heat up slightly and add the peppers to the pan. Fry for 10 minutes, stirring regularly. Add the chorizo, smoked pimenton and sherry vinegar. Fry, stirring, for 5-6 minutes.
  4. Add the torn up bread to the pan and fry for about 5 minutes, stirring to cook everything evenly. Finally throw in the asparagus and heat through for about 3-4 minutes.
  5. Meanwhile, fry the eggs in a little olive oil. Place on top of the chorizo, vegetables and bread and serve immediately.   
Warm chorizo, pepper and asparagus salad with migas