- Brown the chorizo in a pan, add the shallots, garlic and thyme and gently sauté for 15 minutes, taking care not to burn the shallots.
- Deglaze with the vinegar over high heat, and reduce by three quarters. Let cool to room temperature, season, drizzle with oil and add more vinegar, if necessary.
- Toss the asparagus, dandelions, tomatoes, cheese and pecans with the vinaigrette, and sprinkle the chives over it.
A recipe from MPM, developed in collaboration with Tablée des Chefs.