Four wonderful ingredients for this spring "land and sea" dish. What I love about this plate is the classic combination of chorizo and scallops. But what gives this dish its strength is the fresh and flavorful asparagus delicately seasoned with a parmesan emulsion. Their pairing is surprising and striking!
Cut the chorizo into small pieces.
Melt the parmesan in the cream over very low heat.
Trim the asparagus to keep the tips (about 10-12 cm), then cut them in half lengthwise. Put a knob of butter in a pan and sauté the asparagus for about ten minutes, turning them gently so they don't break or brown too much.
In the meantime, brown the chorizo pieces in a small saucepan.
Two minutes before the end of cooking the asparagus, brown the scallops in the butter and emulsify the cream with parmesan using an immersion blender.
To finish, arrange the asparagus on the plates, add the scallops, then pour the Parmesan emulsion and the chorizo lardons over them, and serve hot.
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