Preparation

1. 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.
2. 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.
3. 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.