Grilled Asparagus with Romesco Sauce
Preparation
25 MIN
Cooking
40 MIN
Servings
6

Grilled Asparagus with Romesco Sauce

Ingredients

    Romesco Sauce

  • 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

    Asparagus

  • 1 1/2 lb (675 g) asparagus, trimmed
  • 1 bunch green onions, trimmed
  • 1 tbsp (15 ml) olive oil

Preparation

Romesco Sauce

  1. With the rack in the middle position, preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
  2. 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.
  3. In a blender, purée the peppers with the remaining ingredients until smooth. Season with salt and pepper. Set aside.

Asparagus

  1. 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.
  2. Spread half of the sauce on a serving platter. Top with the asparagus and green onions. Serve with the remaining sauce.