Asparagus & Chorizo Cornbread

Directions

1. Preheat your oven to 220°C/200°C fan/425°F/gas mark 7 and place your tin on a baking tray in the oven to heat up.
2. Remove the woody ends and the tips from the asparagus spears and place the tips to one side. Roughly chop the remaining asparagus stalks and chorizo into small pieces no bigger than 1cm.
3. Heat the vegetable oil in a frying pan on medium heat, then add the chopped chorizo and asparagus stalks and fry for around 10 minutes until the chorizo releases its oil and starts to crisp, and the asparagus is just cooked. Put to one side whilst you prepare the cornbread mix.
4. In a large bowl, mix together the cornmeal, plain flour, smoked sea salt, and baking powder.
5. Separately, mix together the honey, buttermilk, eggs, and approximately three quarters of the melted butter.
6. Pour the wets into the dries and mix until well combined, followed by the grated cheese, parsley, and cooked chorizo and asparagus. Reserve the chorizo oil in the pan for later.
7. Remove the baking tray with your tin from the oven and brush quickly with the remaining melted butter (you don't need to use all of it, just so it is nicely coated to prevent the cornbread sticking).
8. Quickly spoon the cornbread mix into the hot tin, then lightly press the asparagus tips on top.
9. Place back in the oven and bake for 20 minutes, until nicely golden brown.
10. Remove from the oven and immediately brush with the remaining chorizo oil. Allow to cool slightly before removing from the tin, and serve warm or at room temperature.