Name: Grilled Asparagus with Romesco Sauce
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 6 serving(s)
Ingredients: 2 red bell peppers, halved and seeded; 1 hot cherry pepper; 1/4 cup (60 ml) olive oil; 1 plum tomato, cut into chunks; 1/4 cup (40 g) roasted blanched almonds, roasted; 1 garlic clove, peeled; 1/4 tsp smoked paprika; 1/8 tsp ground cumin; 3 tbsp day-old bread, coarsely chopped; 2 tsp (10 ml) sherry vinegar; 1 1/2 lb (675 g) asparagus, trimmed; 1 bunch green onions, trimmed; 1 tbsp (15 ml) olive oil

Preparation

Romesco Sauce
- With the rack in the middle position, preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
- On the prepared sheet, toss the bell and cherry peppers with 1 tbsp (15 ml) of the oil. Roast, skin side up, for 25 minutes or until the peppers begin to brown. Place them in an airtight container, seal and let cool. Remove the skin and seeds.
- In a blender, purée the peppers with the remaining ingredients until smooth. Season with salt and pepper. Set aside.
Asparagus
- On the same baking sheet, toss the asparagus and green onions with the oil. Season with salt and pepper. Roast for 15 minutes or until the vegetables are tender, turning them halfway through cooking.
- Spread half of the sauce on a serving platter. Top with the asparagus and green onions. Serve with the remaining sauce. Serve with Pork Tenderloin with Fig Glaze and Herbs.

Grilled Asparagus with Romesco Sauce

Categories

Ingredients

Romesco Sauce

Asparagus

Preparation

Romesco Sauce

Asparagus

Personal Note